Zucchini Soup with Croutons

Ingredients

• Zucchini1 count (200 g)
• Onion1/4 count (38 g)
• Sliced Bread1 slice (40 g)
• Olive Oil2 teaspoon (10 ml)
• Milk1/2 cup (120 ml)

Instructions

1. 1

   Step 1

   Heat the oil in a pot over medium heat. In the meantime, chop the onion.

2. 2

   Step 2

   Once heated, add the onion with a pinch of salt and stir-fry for 3-5 minutes over medium heat. In the meantime, wash and chop the zucchini.

3. 3

   Step 3

   Add the zucchini, mix well and stir-fry for 5 more minutes.

4. 4

   Step 4

   Then add the milk with a bit of water or broth and season with salt and pepper.

5. 5

   Step 5

   Cover and continue cooking for 5 more minutes.

6. 6

   Step 6

   For the croutons, toast the sliced bread in a pan over medium heat. Be careful it doesn't burn.

7. 7

   Step 7

   Then dice and set aside.

8. 8

   Step 8

   Place the soup in a blender cup and blitz until smooth and serve hot with the croutons.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini Soup with Croutons can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.