Meatless pleasure with the green vegetable on all sides
Our recipe tip, not just for the winter season: delicious zucchini soup with crispy garlic and thyme croutons.
Winter time is soup – the motto is valid only to a limited extent for the author of these lines. For her as a food blogger, there is always soup time. This time she uses the all-encompassing all kinds of vegetables: the pumpkin and transforms it into a pumpkin soup with garlic and thyme croutons.
“I can’t get enough soups,” writes Doreen Hassek, “I don’t even need meat or carbohydrates, which isn’t bad in times of conscious consumption of meat and low carbohydrate.” But other than that she is always loved. vegetables eaten. Even as a child, she says. “Nothing makes me happier than fresh vegetables on my plate,” says the food blogger.
The pumpkin will taste relatively neutral at first, but it qualifies because you can make everything from this jacket from all trades with delicious spices – fries, soups, the food blogger knows. This simple vegetable becomes a soup diva in no time.
- 1 large onion
- 3 cloves garlic
- 3 pumpkins
- 2 tp butter
- 500 ml vegetable broth or broth
- thyme (not too little)
- 1 tablespoon olive oil
- 4 slices of white bread
- Sour cream.
- Cut the onion, 2 garlic cloves and the pumpkin into small pieces and sauté in the butter until everything starts to color.
- Add half of the thyme and pour in the stock or broth and let it cook for about ten minutes.
- Meanwhile, cut the white bread.
- Rub garlic in a pan and brush with olive oil.
- Roast the bread cubes along with the remaining thyme.
- Look carefully at the pan and shake it over and over again as the roasting goes relatively quickly.
- Now clean the soup and serve with a cup of sour cream and the croutons.