Green and Yellow Zucchini Squash Soup

Cream of zucchini soup:

Chop washed zucchini. Weaken in the vegetable soup for 10 minutes. Add the spices, soy milk and maybe the light butter. Blend everything in a hand blender and season to taste.

Cream of pumpkin soup:

Remove the skin from the pumpkin, remove the seeds and chop. Dice the onion. Heat the oil and sauté the onion cubes. Extinguish with vegetable soup and add the pumpkin flesh. Add the spices and simmer on low heat for about 10 minutes.

Blend in a hand blender, add the juice of one lemon and soy milk and season to taste.

Serve:

at the beginning pour the thicker zucchini soup in half of a plate, then the pumpkin soup next to it form. Decorate with the pumpkin seeds and the fenugreek sprouts.

Suitable for high cholesterol, milk/egg allergy. *

According to: Gewürzmühle Brecht

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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