
Devices & Accessories
Creamy capsicum and zucchini soup
Prep. 30 min
Total 40 min
4 portions
Ingredients
-
red capsicum deseeded and cut into pieces (approx. 2 cm)300 g
-
zucchini 100 g cut into pieces (1 cm) and 200 g cut into larger pieces (2 cm)300 g
-
olive oil40 g
-
brown onion (approx. 120 g), cut into quarters1
-
garlic cloves2
-
Vegetable stock paste (see Tips)2 tsp
-
cayenne pepper1 pinch
-
water500 g
-
pouring (whipping) cream50 g
-
ground black pepper1 pinch
Nutrition per 1 portion
Calories
176.3 kcal /
740.8 kJ
Protein
3 g
Fat
15 g
Carbohydrates
6.4 g
Fibre
3.3 g
Saturated Fat
4.5 g
Sodium
129.9 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Focus on Zucchini
9 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Show allBroccoli almond soup
30 min
Sauerkraut soup
50 min
Versatile smooth soup
45 min
Steamed white fish with chermoula and mulligatawny soup
No ratings
Prawn laksa (Chef Degan)
50 min
Soto Ayam (Turmeric chicken soup)
55 min
Soto Betawi (Beef coconut soup)
1 h 45 min
Ham broth, Parmesan gnocchi and radish (Ray Capaldi)
4 h 15 min
Pea and mint soup
20 min
Creamy broccoli soup with crispy quinoa (Diabetes)
1 h 5 min
Beetroot gazpacho with horseradish créme
1 h 40 min
Cucumber soup
25 min