Green and Yellow Zucchini Squash Soup

Cream of zucchini soup:

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

Cream of pumpkin soup:

Peel the pumpkin, remove the seeds and chop. Dice the onion. Heat the oil and sauté the onion cubes. Deglaze with the vegetable soup and add the pumpkin flesh. Then fold in the spices and simmer gently for about 10 minutes.

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

Serving:

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

Suitable for high cholesterol, milk/egg allergy.

Barbara Furthmüller

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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