Скачать или смотреть The BEST Creamy Zucchini & Onion Soup - Simple, Flavorful & Comforting! 🥣🧅

Discover a truly delicious and comforting soup that's incredibly simple to make: Creamy Zucchini & Onion Soup! 🤩 This flavorful soup is packed with fresh vegetables and a rich, creamy base, creating a dish that's both healthy and satisfying. It's the perfect meal for a cozy day or a light lunch! Hit that like button 👍 if you love creamy soups and subscribe 🔔 for more easy and delicious recipes!

Ingredients:

For the Soup Base:

1.5 liters water

2 medium potatoes, cut into cubes

1 large onion, chopped

1 tbsp vegetable oil

200g fresh kohlrabi, julienned (or thinly sliced)

2 large onions, thinly sliced

300g fresh zucchini, cut into cubes

1/2 bell pepper, chopped

15-20 whole garlic cloves, finely chopped

Salt and pepper to taste

1 tsp paprika

1/2 tsp chili flakes (optional)

1 tsp chopped fresh dill

1/2 tsp chopped fresh parsley

For the Creamy Sauce:

4 eggs

1 tbsp sour cream

1 tbsp milk

Pinch of salt

Instructions:

Preparing the Soup Base:

Boil Potatoes: Boil the cubed potatoes in salted water until tender.

Sauté Onions and Kohlrabi: Heat vegetable oil in a large pot. Add sliced onions and julienned kohlrabi. Sauté until softened and fragrant.

Add Zucchini and Bell Pepper: Add the zucchini cubes and chopped bell pepper to the pot. Sauté for 5-7 minutes until tender.

Add Garlic: Stir in the minced garlic and sauté for another minute until fragrant.

Combine and Simmer: Add the blanched kohlrabi (if using from a previous step, otherwise omit), cooked potatoes, and any reserved cooked meat or beans (if making a non-vegetarian version). Stir well.

Add Water and Simmer: Pour in the water and bring to a boil. Reduce heat and simmer for 10-15 minutes, allowing the flavors to meld.

Season: Season with salt, pepper, paprika, and chili flakes (if using).

Making the Creamy Sauce:

Whisk Eggs and Dairy: In a bowl, whisk the eggs with sour cream and milk. Add a pinch of salt.

Temper the Soup: Gradually temper the egg mixture by slowly whisking in a ladleful of the hot soup.

Combine and Thicken: Pour the tempered egg mixture back into the pot of soup, stirring constantly. Cook gently over low heat for about 2-3 minutes, until the soup thickens slightly. Do not boil.

Serving:

Serve the creamy zucchini and onion soup hot. Garnish with fresh dill or parsley if desired.

Tips:

Using a mix of fresh and frozen vegetables can be convenient.

Adjust the amount of salt, pepper, and chili flakes to your taste.

Don't boil the soup after adding the egg mixture, or it may curdle.

This soup is delicious served with crusty bread or croutons.

Enjoy this creamy and comforting zucchini and onion soup!

ENJOY YOUR MEAL! 🥣
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