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EatSmarter exclusive recipe

Pureed Zucchini Soup

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Pureed Zucchini Soup

Pureed Zucchini Soup - Easy and breezy to make and then enjoy by the spoonful

Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
249
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie249 kcal(12 %)
Protein7 g(7 %)
Fat15 g(13 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate52 μg(17 %)
Pantothenic acid0.4 mg(7 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C13 mg(14 %)
Potassium286 mg(7 %)
Calcium83 mg(8 %)
Magnesium38 mg(13 %)
Iron2.8 mg(19 %)
Iodine5 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids3.3 g
Uric acid42 mg
Cholesterol75 mg
Development of this recipe:

Ingredients

for
4
Ingredients
2 slices
3
2
1
1
3 sprigs
1 tablespoon
2 pints
3 tablespoons
1
Preparation

Kitchen utensils

1 Plate, 1 Cutting board, 1 Small knife, 1 Box grater, 1 Tablespoon, 1 large Pot, 1 Wooden spoon, 1 Measuring cups, 1 Rolling pin, 1 round Cookie cutter (12 cm diameter) (approximately 5 inches), 1 star-shaped Cookie cutter, 1 Immersion blender, 1 Whisk, 2 Small bowls, 1 Brush, 1 Fork, 4 oven-proof Oven-proof soup bowls (10 cm diameter) (approximately 4 inches)

Preparation steps

1.
Pureed Zucchini Soup preparation step 1

Place puff pastry on a plate and thaw according to package instructions.

2.
Pureed Zucchini Soup preparation step 2

Meanwhile, rinse zucchini and grate coarsely on a box grater.

3.
Pureed Zucchini Soup preparation step 3

Rinse the scallions, wipe dry and cut into thin rings.

4.
Pureed Zucchini Soup preparation step 4

Peel the garlic and shallot and finely chop.

5.
Pureed Zucchini Soup preparation step 5

Rinse the basil, shake dry and pluck leaves.

6.
Pureed Zucchini Soup preparation step 6

Heat the oil in a large pot. Cook the zucchini, scallions, garlic and shallot until translucent, stirring, about 3 minutes.

7.
Pureed Zucchini Soup preparation step 7

Pour in vegetable stock and cook over low heat until vegetables are tender, about 8 minutes.

8.
Pureed Zucchini Soup preparation step 8

Meanwhile, roll out the pastry on a lightly floured surface to 25 x 25 cm (approximately 10 x 10 inches). With a round cookie cutter (about 12 cm)(approximately 5 inches in diameter), cut out 4 rounds.

9.
Pureed Zucchini Soup preparation step 9

Cut out little stars from the rest of the dough with a star-shaped cookie cutter.

10.
Pureed Zucchini Soup preparation step 10

Sprinkle basil leaves into the soup and puree until smooth with an immersion blender.

11.
Pureed Zucchini Soup preparation step 11

Stir in cream, season with salt and pepper and divide among 4 soup bowls. 

12.
Pureed Zucchini Soup preparation step 12

Separate the egg. Lightly beat the egg white and brush over the bottoms of the star shapes, then attach to the dough rounds. 

13.
Pureed Zucchini Soup preparation step 13

Brush the edges of the dough rounds with egg white and put one on top of each soup bowl.

14.
Pureed Zucchini Soup preparation step 14

Lightly whisk the egg yolk in another bowl, brush over surface of rounds to coat. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until pastry is golden brown, 10-15 minutes. Let cool slightly before serving.