Zucchini Soup with Garlic Croutons
30 min
Vegan
34010
For 2 Portions
400 g
potato
100 ml
vegan heavy cream
20 g
pine nut
2
zucchini
2
yellow onion
1
whole grain bread roll
800 ml
vegetable broth
2 clove(s)
garlic
2 tbsp
olive oil
2
bay leaf
2 pinch(es) of
nutmeg, ground
1 tsp
herbes de Provence, dried
salt
pepper
1. All set?
2. Peel and dice potatoes.
3. Wash and slice zucchini into half-moons.