Creamy zucchini soup
with feta cheese and hazelnuts
A delicious soft and delicate soup with the interesting mix of ginger and feta cheese adding a fresh touch.
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Nice and quick!
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, tree nut, celery, soya
Utensils:
(Hand) blender
Thin grater
Ingredients
Zucchini
Onion
Garlic
Lemon
Ginger
Feta cheese
Roasted hazelnuts
Vegetable broth
Long-grain rice
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2305
551
33
13
47
12
7
20
67
1010
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the zucchini. Peel the onion and garlic. Remove the skin from the ginger with a small spoon. Cut the zucchini first in 4 parts and then into cubes of approximately 1cm. Chop the garlic, onion and ginger into very fine pieces. Dissolve the broth in 1 litre of water.
2.
Heat half a tablespoon of olive oil in a large pot. Once the oil is hot, add the onion, garlic and ginger and let it cook for 5 - 8 minutes over medium heat while stirring occasionally. When the onion is golden brown, add the zucchini and let it cook for another 5 minutes.
3.
Add another half a tablespoon of oil and the rice. Stir frequently for 2 minutes, making sure that the rice doesn't stick to the bottom of the pot. Add the broth and season it with some black pepper.
4.
Cut the lemon in half and squeeze the juice from one of its halves. Also grate the skin of this half. Add the lemon juice and zest to the pot and let it cook for 10 minutes over medium heat.
5.
Chop the hazelnuts and crumble the feta cheese with your hands.
6.