Creamy Vegetarian Zucchini Tomato Soup

Excellent vegetable cream soup. Try it and you will like it! It tastes even better the next day. The soup is very creamy, you can make a puree soup.
cook time: 1h 15 min
Gavin Tanner
Creamy Vegetarian Zucchini Tomato Soup

Nutrition Facts (per serving)

45
Calories
2g
Fat
6g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic to taste
Salt to taste
Water 1.5 l
Potato 6 pc
Zucchini 6 pc
Carrot 1 pc
Vegetable oil 100 ml
Tomato juice 300 ml

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Peel and cut potatoes into eighths

Step 3

Step 3
Heat oil in a large saucepan

Step 4

Step 4
While the potatoes are frying

Step 5

Step 5
Cut carrots

Step 6

Step 6
Fry carrots with potatoes

Step 7

Step 7
Chop the onion

Step 8

Step 8
Fry onions with other vegetables

Step 9

Step 9
Slice the zucchini

Step 10

Step 10
Fry all the vegetables together

Step 11

Step 11
Boil water and pour into vegetables

Step 12

Step 12
Pour in tomato juice, salt and pepper (optional). Cook over high heat until the soup reaches the desired consistency. Before serving, season with garlic or herbs

Additional rubrics

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