Introduction:
If you’re looking for a comforting, healthy, and easy-to-make soup, look no further than Crema de Calabacín—a classic Spanish zucchini soup. This creamy, velvety dish is perfect for any season, offering a delicate balance of savory flavors and smooth texture. Zucchini is often overlooked as a main ingredient in soups, but when combined with simple ingredients like onions, garlic, and cream, it transforms into a rich, delicious bowl of comfort. Whether you’re enjoying it as a light meal or as a starter to a bigger feast, this soup is sure to become a favorite.
Ingredients:
4 medium zucchinis, chopped
1 medium onion, diced
2 cloves garlic, minced
1 medium potato, peeled and diced (for creaminess)
4 cups vegetable broth (or chicken broth for a richer flavor)
1/2 cup heavy cream (or a dairy-free alternative like coconut cream)
2 tablespoons olive oil
Salt and pepper, to taste
Fresh herbs (such as parsley or thyme) for garnish
Optional: 1/2 cup grated cheese (Parmesan, Gruyère, or a cheese of your choice) for extra creaminess
Instructions:
Prepare the Vegetables: Start by washing and chopping the zucchinis into chunks. Dice the onion and garlic. Peel and dice the potato as well.
Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté for about 4-5 minutes until they become soft and fragrant, making sure they don’t brown.
Cook the Zucchini and Potato: Add the chopped zucchini and diced potato to the pot. Stir to combine with the onions and garlic. Sauté for an additional 3-4 minutes to let the flavors meld together.
Add the Broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes, or until the zucchini and potato are tender.
Blend the Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender. Blend until you achieve a silky-smooth consistency.
Add the Cream: Stir in the heavy cream (or coconut cream for a dairy-free version) to give the soup a rich, velvety texture. If you prefer a thicker soup, you can add more cream or a bit more potato. Taste and season with salt and pepper.
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