Hello my lovelies!!
Today I will give you comfort food, feel good food, cocooning food…
Interested by a good zucchini and cream cheese soup?
Vegetables, dairy products, isn’t it a good idea for a good and well balanced meal?
It’s soup season now, first because it’s good and second because it’s good for our health and our children’s. So we need to diversify from time to time…
Zucchini is a vegetable I often have in my fridge but I hardly find a way to enhance it. Except maybe when we use the very small ones.
This soup will show the best part of it. Add herbs such as fresh coriander or chive, and your soup will be even better. Approved by 100% of my testing team!
(Presentation : Bahia bowl by Degrenne)
Let’s make soup!
The recipe, Chef!
Zucchini and Cream Cheese Soup
- 6 zucchinis
- 2 potatoes
- 1 big onion
- 1 tablespoon olive oil
- 40 cl water
- 1 chicken stock cube
- 1 handful fresh coriander
- 1/2 teaspoon of coarse salt
- 1/2 teaspoon ground ginger (optional)
- 2 tablespoons cream cheese
If you don't have a Thermomix, go to bullet point 6.
If you have a Thermomix, put the onion peeled and cut with the olive oil in the bowl. Set your Thermomix on 80 degrees, 4 minutes and speed 2.
Add the zucchinis cut in pieces, the potatoes peeled and cut, the 40 cl of water, the chicken stock cube, the fresh coriander, ground ginger and coarse salt. Set your Thermomix on 100°C, 20 minutes and speed 1,5.
When it's done, mix 1 minute, speed 10.
Add the cream cheese and a bit of pepper. Set you Thermomix on 10 seconds and speed 4. There you go ! Bon appetite ! (add more water according to the consistency you want to have).
If you don't have a Thermomix, place the onion peeled and cut with the olive oil in a sauce pan. Cook at medium heat for 4 minutes.
Add zucchinis cut in pieces, the potatoes peeled and cut, the 40 cl of water, the chicken stock cube, the fresh coriander, ground ginger and the salt. Cook with cover for 20-25 minutes.
Blend, add the cream cheese and season with pepper. And serve ! (add more water according to the consistency you want to have).
When serving you can add chopped coriander, pine pinions, sunflowers seeds...
Mathelon MireilleMonday February 4th, 2019 at 09:59 PM
Merci Emmanuelle pour cette recette agrémentée d’épices !!! Pour le fromage frais quel type de fromage utilisez-vous ?
EmmaMonday February 4th, 2019 at 10:42 PM
Je prends du St Moret, du Philadelphia ou du mascarpone. Vous pouvez également prendre un chèvre frais. 😉
AnnickWednesday November 2nd, 2022 at 01:54 PM
Ajoutez qq rapures de yuzu, c’est divin. J’en mets systématiquement dans mes veloutés de céleri rave ou de butternut avec un peu de pâte de citron confit au gingembre. Quant au yuzu, je l’achète à l’automne et je le congèle. Je rape ce dont j’ai besoin et il retourne au congélateur… 1 à 2 fruits pour l’année. C’est cher à l’achat mais ça dure longtemps…
EmmaThursday November 3rd, 2022 at 01:25 PM
Excellents conseils ! merci !