Spicy zucchini soup

As you may or may not know, apart from being a movie fanatic, I also like to spend my time in the kitchen making lovely meals. This one I made last night, and I figured I would share this with whoever is interested.

My zucchini soup

My zucchini soup

This zucchini soup is spicy, and also great for vegetarians! With some nice bread, this could be a whole meal. Perfect for at the end of a cold, hard day.

Preparation time: 30 minutes.


2 spoons of olive oil

2 zucchinis, diced

3 or 4 garlic cloves, peeled

½ litre of chicken or vegetable broth/stock (v)

1 big onion, chopped

200g of creme fraiche or milk

2 spoons of pesto

50g of spicy arugula leaves/rocket salad

1 red pepper (or you could just put tabasco on the table)

Salt and pepper

You will be needing two main things for making this delicious soup; a stick blender and a large deep pot/pan.

Make your soup in 8 simple steps:

  1. Heat the oil in a large deep pot over medium heat.
  2. Add the onion, zucchinis and garlic, and cook for 10 minutes until it starts to soften.
  3. Add the stock and cook for a further 10 minutes until it’s hot.
  4. Add the red pepper, crème fraîche and pesto.
  5. Add the arugula leaves.
  6. Put the heat at its lowest and whizz with a stick blender until smooth.
  7. Add some salt and pepper.
  8. Enjoy your soup!

Tip: Serve with rosemary breadsticks.


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