Zucchini and Potato Soup

NEVINEVI
Chef Assistant
375321
Nadia Galinova
Translated by
Nadia Galinova
Zucchini and Potato Soup
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04/03/2023
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Preparation
10 min.
Cooking
40 min.
Тotal
50 min.
Servings
4
"Allegedly, only zucchini and potatoes, but the result is a wonderfully delicious and aromatic soup, which we insist you try"

Ingredients

  • zucchini - 3.5 oz (100 g)
  • potatoes - 3.5 oz (100 g)
  • carrots - 3.5 oz (100 g)
  • onion - 3.5 oz (100 g)
  • vermicelli noodles - 1.1 oz (30 g)
  • oil - 2 - 3 tbsp.
  • universal seasoning - 1 tsp. (vegetable spice)
  • salt
  • black pepper
  • savory herb
  • tarragon
  • parsley
  • For the thickener
  • yogurt - 7 oz (200 g)
  • eggs - 1 pc.
measures

How to make

Pour 1-1.5 liters of water into a pot and boil it. Clean and chop the vegetables and add them to the water.

Season with salt, vegetable spice and oil. After the vegetables are cooked, add the noodles and boil for another 5-10 minutes.

Thicken the soup by beating the yogurt and egg in a bowl and while stirring constantly, add a bit from the broth.

Season the zucchini soup with savory herb, black pepper, tarragon and parsley.

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