Zucchini Soup with Olive Crostini
Healthy, because
Even smarter
Nutritional values
Zucchinis are rich in antioxidants as well as dietary fiber, which helps support a well-functioning digestive system.
If you're watching your carbs, just skip the crostini.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 260 kcal | (12 %) | ||
| Protein | 4.3 g | (4 %) | ||
| Fat | 20.7 g | (18 %) | ||
| Carbohydrates | 14 g | (9 %) |
Ingredients
- Ingredients
- 1 onion
- 1 olive oil
- 2 Zucchini
- 26 ozs Vegetable broth
- Tarragon
- salt and freshly ground pepper
- 6 ozs Crème fraiche
Preparation steps
Peel and finely chop the onion. Heat the olive oil in a pot and sautée the onion. Rinse zucchini, coarsely grate or cut into fine strips, add to the onions and briefly fry. Pour in broth and bring to a boil. Rinse tarragon, shake dry (setting some aside for garnish) and pluck the leaves from the stems. Coarsely chop tarragon and add. Season with salt and pepper.
Serve with a dollop of crème fraiche.
For the olive crostini: Peel and dice the onion. Coarsely chop olives. Rinse parsley, shake dry, finely chop finely and pluck the leaves from the stems. Mix together onion, olives, parsley and 1 tablespoon of olive oil. Season with cayenne pepper.
Heat the remaining olive oil in a nonstick skillet. Toast the baguette until golden brown. Briefly let cool and spread on the olive mixture. Serve the soup garnished with tarragon and with the olive crostini on the side.
