soup: zucchini with yogurt and arugula

zucchinijogurtsoup

Happy Monday! Well, even if the sun is shining a lot over LEipzig lately, it’s already November and so it’s getting colder every day. So I was thinking I dedicate November to the hot and spicy dishes I recently created and that might help you feeling warm from the inside and staying fit and strong during cold and rainy fall days because of all the fresh and vitamine-loaded ingredients.

So I am starting today with a zucchini-yogurt-arugula soup.

You will need (serves 2):

1 big zucchini

1 onion

500 ml veggie broth

120 ml (vegan) yogurt

arugula (as much as you like)

olive oil

salt, pepper and chili to taste

And here is how to make this zucchini-yogurt-arugula soup:

Wash the zucchini and cut it and the onion into small cubes. Fry everything in olive oil. When the onion is glassy and the zucchini is lightly brown, add the broth. Cook everything for about 15 minutes, then puree the soup. Finally add the yogurt, seasoning with pepper, salt, chili. Add the arugula to the soup, it gives the whole thing an extra spicy, sharp, and also fresh note.


PS: Here is a completely vegan zucchini soup recipe I made last year.

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