Thursday, 19 July 2012

Zucchini or Courgette Soup

Here is lovely soup and simple soup made from Zucchini or Courgette.
One cup of zucchini has 36 calories and 10% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar and curbs overeating and helps to lower cholesterol.
Sometimes the Zucchini may have a bitter taste, so you can remove the bitterness the same way you remove the bitterness from a cucumber.
When you cut the end off of the zucchini/cucumber, rub the cut piece in a circular motion on the end of the zucchini/cucumber. The zucchini/cucumber will release a white foamy substance. Wash this off, cut as desired and use.

Serves 3

Green zucchini or courgette - 1

Extra virgin olive oil - 4 tbsp
Garlic - 4 cloves
Coriander leaves - handful
sea salt - 1 tsp
white pepper - 1 tsp
Water - 2 cups
single cream - 1/4 cup
freshly grated parmesan cheese - 1/4 cup

Black pepper - for serving

Cut the zucchini lengthwise into quarters then into small pieces.

Heat the olive oil in a heavy-based pan over a medium heat.
Fry the garlic, zucchini and salt slowly for 10 minutes, or until the zucchini/courgettes are lightly browned and softened.
Add white pepper and then 2 cups water and simmer for 8 minutes, uncovered. Remove from the heat.
Remove a tablespoon full of the boiled zucchini and keep aside. Blend the rest of the soup mixture in a food processor and blend until smooth.
Return the mixture to the pan and stir in the cream and parmesan.
While serving, put the boiled zucchini at the centre of the bowl, and pour the soup around it.
Garnish with black pepper.
Serve hot.

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