Finely chop onion and garlic cloves, sauté in olive oil until translucent. Dice the zucchini, add and sauté briefly.
Add vegetable soup, lightly simmer for a few minutes (the zucchini cubes should still have bite). Season with oregano, pepper, salt. At the end add a little bit of balsamic vinegar (Aceto Balsamic Vinegar).
The aceto balsamic vinegar gives the soup a very special zing.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
Related Recipes:
Octopus Salad with Black Olives1. cut the arms from the octopus head so that they still hold together well. Rinse the arms thoroughly and...
Stuffed ZucchiniFor stuffed zucchini preheat the oven to 190 °C. Pour the soy granules with the vegetable soup and let it...
Minced Zucchini Pan À La DorisFor the minced beef zucchini pan à la Doris, first coarsely chop the onions, briefly warm 1 tablespoon olive...
Vegetarian Stuffed ZucchiniFry the chopped onion in olive oil until translucent, add rice and finely chopped garlic cloves and fry...
Vegetables Au GratinFinely slice the de-stemmed zucchini. Finely dice the peeled onion. Peel and finely crush the garlic. Peel and...
Braised Lamb Shanks with Caramelized GarlicThe preparation for the caramelized garlic starts the day before: peel the garlic cloves, put them in a bowl...
Cold Tomato Soup with Young GarlicCut the chili pepper in half lengthwise, remove the seeds and finely dice. Peel the onions and also finely...
Roasted Wild Boar a La AsterixA bean recipe for every taste: (approx. 65 min.): Remove peel from carrots and celery, clean leeks and chop...
Vegetable Kebab with Pesto From the Hot StoneA great zucchini recipe for every taste: 1. rinse the zucchini, remove the stalks and flowers. Dry the...
New Butter Blends1. lime mint butter Beat butter with hand mixer until creamy, stir through with grated zest of lime and mint...