Creamy zucchini soup

Erasmus in Sweden? I would recommend for people who aren’t afraid of the darkness and cold. Today, for the first time in over a week we saw the sun. Usually it’s cloudy and grey. Even though I generally don’t like soups, here I really feel like eating them all the time.
Together with Sofia, my flatmate from Spain, we try to improve ours moods and warm ourselves up by cooking. This time we made the zucchini soup, from her mom’s recipe, because it is tasty, warming, quick to prepare and inexpensive (which with the local conditions is an important criterion).
zuccini soup

  • 4 big zucchinies
  • 1 liter of water
  • 1/2 onion
  • 4 spoons of Philadelphia cream cheese
  • fresh, black pepper
  • 1,5 spoons of salt
  • 1 spoon olive oil
  • croutons
  • grated Grana Padano cheese

Peel and cut zuccini into thick half-slices. Dice the onion. Then into a large pot, pour the olive oil and fry the onion and zucchini.
Add water and a tablespoon of salt and cook over low heat until the zucchini is soft (about 15 minutes). Then blend everything adding Philadelphia cream cheese, pepper and salt if you still need.

Serve with croutons and grated Grana Padano.

Bon appetit! 🙂

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