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Zucchini Soup

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Ingredients

Adjust Servings:
1 kg zucchini
4 potatoes
1 onions
water
4 spoons extra virgin olive oil
salt
8 mint leaves

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Zucchini Soup

Features:
  • Gluten Free
  • Vegan
Cuisine:

Late summer soup!

  • Serves 4
  • Easy

Ingredients

Directions

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A late summer soup…. with all the flavours of an almost finished season, but  warm enough for the first autumn evenings!

Steps

1
Done

Cut all vegetables into small pieces. Pour them into a saucepan and cook them with extra virgin olive oil, until the onion becomes gold. Cover everything with water and boil over low heat for one hour.
When the soup has became thick, add the mint leaves and blend with an immersion blender.
Add salt for season and leave to boil for another 10 minutes.
Serve hot with some mint leaves, a dash of extra virgin olive oil and a sprinkling of Parmigiano.

Annapaola

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