Creado con IA
Zucchini Carrot Soup
35 min 122 kcal por ración Fácil
Ingredientes
4 Raciones
- zucchini2 medium
- onion1 medium
- carrot3 medium
- celery2 stalks
- fresh basil1 tablespoon
- thyme1 teaspoon
- vegetable broth4 cups
- olive oil2 tablespoons
- saltto taste
- pepperto taste
Preparación
- 1
Wash and chop the zucchinis, onion, carrots, and celery into small pieces.
- 2
In a large pot, heat the olive oil over medium heat.
- 3
Add the chopped onion and celery to the pot and sauté until they become translucent, about 5 minutes.
- 4
Add the chopped carrots and zucchinis to the pot and cook for another 5 minutes, stirring occasionally.
- 5
Pour in the vegetable broth and bring the mixture to a boil.
- 6
Reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are tender.
- 7
Add the fresh basil and thyme to the pot and stir well.
- 8
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
- 9
Season the soup with salt and pepper to taste.
