Sometimes we discard the soft, seed-heavy cores of zucchinis, but why not make use of them? Let’s turn those often-overlooked parts into a delicious soup!
When making zucchini spaghetti or grated zucchini for various recipes, the core is often left out because it’s not firm enough. However, the zucchini core has a wonderful flavor, and today, we’re turning it into a creamy soup.
Zucchini cores are almost white, and we’re going to play with this feature, combining the whiteness of the zucchini with the white of feta cheese. The feta adds a nice touch of flavor as a topping, its slight tanginess complementing the subtle sweetness of the soup.
La recette
Zucchini core soup with feta
Servings 2 persons
Equipment
- saucepan
- blender
Ingredients
- 400 g zucchini cores
- 2 tablespoons soft cheese
- 60 g feta cheese
- salt and pepper
- paprika
Instructions
- Roughly chop the zucchini cores.
- Cook them covered with a little water to start. They will release more water as they cook.
- Once fully cooked (10-15 minutes), blend the mixture. If there are any tough seeds, strain the soup through a fine sieve.
- Add the soft cheese, let it melt, and stir well.
- Taste and adjust the seasoning with salt and pepper.
- Pour the soup into bowls, crumble some feta on top, and sprinkle with a bit of paprika for a touch of color. Enjoy!