Creamy Zucchini Soup

Greetings. This is the dish you absolutely have to make with zucchini. The whole family enjoys this dish with pleasure. Video. The first thing I do is add oil to a saucepan and then I add a bit of butter as well. This is for flavor. You can skip it but I like to add it. While the oil and butter are heating up, I start preparing the vegetables. This dish cooks incredibly quickly. Some things we chop, others are frying at the same time. Now I'm cutting the onion into small pieces like this. Any kind of onion will do. I love it when the fresh produce season begins. Fresh young vegetables. I've chopped the onion. Now I also need to chop some garlic. I don't use much garlic, just one clove is enough. It should complement and enrich the dish. Not turn it into a garlic heavy one, you know, like those overly garlicky zucchini which is just too much. All of this needs to be sautéed well, maybe blanched is a better word, just lightly fried so that it's not even browned. I will sauté all the vegetables over medium heat. While the onion and garlic are sautéing, I'll prepare the carrot. For the carrot you can use either one large one or like me, take two small young thin ones. Peel everything and cut it into pieces as well. If you prefer you can grate it on a coarse grater. I will cut everything with a knife, it's just more convenient for me this way. Don't cut the vegetables too large, so they cook quickly, since this soup is a cream soup and it cooks in about 15 minutes. That's it. Now I see how the onion looks. Now I add the carrots and will sauté the carrots together with the onions. And each time I will stir all the vegetables. While the carrots and onions are sautéing, blanching, I'll prepare the potatoes. Two medium potatoes will also be more than enough. Also cut it into small pieces. All add immediately to the other vegetables. I say cut add, cut add like, you know, a conveyor belt for cutting vegetables. Everything I'm mixing. Now of course it's the zucchini's turn. I have zucchini. Why is it young? But I will remove this green color so that if they mix with the carrots, you don't get that, you know, unpleasant orange and green color, so it doesn't turn brown. That's the only reason I'm going to peel it. You see, I don't have any large seeds, so I won't remove them. If you have big seeds, of course, please scoop them out with a spoon. And if it's young or a zucchini, then you don't need to do this at all, which is why I love zucchini and now grow it in my garden, because there's no big problem with large seeds. That's it. I've chopped the squash. Now I'm adding it to the saucepan. A saucepan, a pot, a frying pan, whatever is convenient for you. That's what you use to make this cream soup. I mix everything together, combine it all. Look, I'm cooking this and it turns out to be about three servings. Salt to your taste. Water. I add it so that it doesn't cover all the vegetables. You understand that the zucchini will release some of its moisture, so it doesn't end up too watery. It's better to add more later like this, you see. I cover it with a lid and wait for it to come to a boil. As soon as it starts boiling, I cook it covered for 15 to 20 minutes over medium heat until all the vegetables are cooked. After about 17 minutes, I check how the potatoes and carrots are doing. If they're cooked, that's it. The soup is ready and I can see that the vegetables are done. That's it. Now add more spices to taste. For me, that's black pepper. Well, a pepper mix. Cheese. Processed cheese. It doesn't have to be this brand. I just picked this one up at the store. Ah, creamy. Creamy is the best, in my opinion. It suits this soup perfectly. I cut it into pieces like this or you can grate it. It really doesn't matter. I'm going to cut it like this. I add it to the soup and it needs to come to a boil again. As soon as it boils, give it one minute and that's it. The soup is ready. One or two minutes so that all the vegetables boil together with the cheese. Everything is ready. I set it aside. So now here's the thing. I'm also going to make an extra omelette with one egg. Usually I serve this soup either with an egg omelette or I add the boiled egg. Oh, you know, I also really love cottage cheese. Well, I just find it so tasty. Or if you don't want to bother at all, just add some croutons. I don't add croutons. I use the ingredients I've listed for you, but you can decide for yourself. That's it. I'll just fry up an omelette with one egg. That's for one serving. Now back to the soup. Now you just need to blend everything with a blender. Blend well until smooth. All the vegetables are soft and cooked through. At this stage, please taste it to check the flavors. It's not salty enough for me, so I add a bit more salt. I also love adding smoked paprika. It goes exceptionally well with this soup. And definitely add some fresh herbs. You can't go without herbs. The more herbs, the better. I especially love green onions. I slice them up like noodles, like egg noodles. It turns out both tasty and beautiful. That's it. Now let's serve the soup. See what a beautiful consistency it has. And the taste goes well. Girls and guys, it's delicious. Looks great and it's healthy too. This is a real vegetable bomb. I add all the ingredients, definitely some herbs, and then you can enjoy it. Really, it's incredibly delicious. And as always, enjoy your meal.