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Thursday, July 19, 2018

Vegan Zucchini Soup


  • 300 g zucchini
  • 1 tsp black peppercorns
  • 500 ml vegetable broth
  • 100 ml soy cream
  • 2 Tbsp live oil
  • 2 Tbsp sweet lupine flour
  •  water


  1. Boil vegetable broth directly with the peppercorns for ~5 minutes
  2. Wash the zucchini and cut it into small pieces, give it in the pot and simmer all for ~5 minutes, stirring occasionally
  3. Add the soy cream, olive oil and add the sweet lupine flour, now puree everything together and heat it for a few minutes
  4. To achieve the desired consistency you could simply dilute the soup with some water

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