In the summer, we crave flavors that evoke sunshine and gardens! If you’re lucky enough to have fresh rosemary, here’s a simple soup perfect for a summer evening.
We’ve chosen a straightforward zucchini soup, which can be enjoyed hot or cold, to highlight the subtle aroma of fresh rosemary. Be careful not to add too much, as it can quickly become overpowering.
Garlic and onion pair wonderfully with rosemary, but you can also make it with just zucchini and rosemary for a delicious result.
Recipe
We give quantities for two good soup eaters. These quantities will also be suitable for 4 small bowls or for 8 verrines to serve as appetizers.
Zucchini soup with fresh rosemary
Servings 2
Calories 45kcal
Ingredients
- 1 garlic clove
- 1 onion
- 2 zucchini
- 1 sprig of fresh rosemary
- 1 teaspoon olive oil
Instructions
- Sauté the minced garlic in olive oil.
- Add the sliced onion and cook for a few moments.
- Add the chopped zucchinis.
- Add the sprig of rosemary.
- For a stronger flavor, you can chop some of the rosemary leaves. If you do, strain the soup before blending.
- Add 1.5 liters of water.
- Simmer for 20 minutes.
- Remove the rosemary sprig.
- Blend the soup.
- Serve hot or cold.