Directions
- 1Remove the ends of the zucchinis and cut the rest into pieces.
- 2Cut the onion, potato, and the white part of a leek into pieces.
- 3Put 2 tablespoons of extra virgin olive oil in a pot or saucepan over medium-high heat.
- 4When the oil is hot, add the onion and fry it a bit, moving it from time to time.
- 5Next, add the leek and do the same.
- 6Continue by adding the zucchini and the potato, and a little salt and pepper to taste.
- 7Mix everything well and move it frequently while it is cooking.
- 8After about 10 minutes, cover the ingredients with broth or hot water.
- 9When the broth begins to boil, lower the heat to medium, cover the saucepan, and let the ingredients cook, moving them from time to time.
- 10After about 15 minutes, all the ingredients should be tender.
- 11Remove the cooked ingredients from the saucepan and put them in a tall pot.
- 12Crush the ingredients with a blade mixer until a smooth cream is formed.
- 13Serve the zucchini cream.
Ingredients
- 2 zucchini
- 1 leek (white part)
- 1 onion
- 1 potato
- 2 tbsp extra virgin olive oil
- salt
- pepper
- 600 ml vegetable/chicken broth or water
- croutons
- grated cheese
Equipment
potsaucepanblade mixertall pot
Tips
- Use vegetable broth to make the recipe vegetarian.
- Complement with croutons and grated cheese.
Related recipes
Spanish Garlic and Bread Soup
Spanish · Soup
Guiso de pollo
Spanish · Soup
Couscous Gazpacho Salade
Spanish · Soup
Taboulé Gazpacho
Spanish · Soup
Sopa Castellana o de Ajo
Spanish · Soup15m
Ensalada de gazpacho
Spanish · Soup20m
Gazpacho Verde de Calabacín
Spanish · Soup5m
Avocado Gazpacho
Spanish · Soup
Crema fría de espárragos blancos, manzana y aguacate
Spanish · Soup5m
SOPA CREMOSA DE VERDURAS
Spanish · Soup
Crema de remolacha y yogur
Spanish · Soup
1 Dish Chicken and Chorizo Pasta
Spanish · Soup30m