Easy Zucchini Soup
with raw sprouted rye bread
Try this delicious Soup!
A simple recipe for lunch or as a starter when you have friends coming over!
Healthy, nutritious and easy to make!
Ingredients
~ two servings
- 1 zucchini
- 1 leek
- 2 garlic cloves
- 2 tsp olive oil
- 1 tsp black pepper
- ⅛ tsp celtic sea salt to taste
- 400 ml water
Poor a bit of olive oil on top before serving
Side Dish
- raw sprouted rye bread
Instructions
Preparation time | 2 minutes
Total time | 15 minutes
- Peel and finely chop the garlic. Cut the zucchini and leek into pieces.
- Poor two spoons of olive oil in a small saucepan and place over a medium-low heat. Add garlic, zucchini, leek and black peppers to the pan. Fry for 5 minutes.
- Bring the water to a boil. Add to the veggies in the saucepan. Add salt. Let it boil together for more 5 minutes.
- Turn off the heat. Using a stick or a kitchen blender, blend the soup until creamy and smooth, adding a little more water if it is too thick.
- When you’re ready to serve the soup, cut the raw sprouted rye bread on a side plate. We didn’t make this one ourselves, but you can buy it in the better organic markets.
- Serve alongside delicious creamy zucchini soup, and finish each bowl with a drizzle of the olive oil.
“The soul is here for its own joy.” ~ Rumi
