Zucchini, Brie and basil soup

Zucchini, Brie and basil soup

4.3 50 ratings

Prep. 15 min

Total 35 min

6 portions

Ingredients

brown onion cut into quarters
120 g
garlic cloves
2
leek white part only, cut into quarters
1
fresh basil leaves only, plus extra for garnishing
2 sprigs
fresh thyme leaves only
2 sprigs
salted butter
40 g
gluten free plain flour (see Tips)
20 g
zucchini trimmed and cut into pieces (3 cm)
800 g
Vegetable stock paste (see Tips)
1 tbsp
warm water
600 g
pouring (whipping) cream
100 g
ground black pepper to taste
¼ tsp
Brie cheese cut into pieces (2 cm)
200 g

Difficulty

easy

Nutrition per 1 portion

Sodium 751.5 mg

Protein 9.7 g

Calories 1196.9 kJ / 284.9 kcal

Fat 23 g

Fibre 3.5 g

Saturated Fat 14.5 g

Carbohydrates 8.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Meals in a Flash 91 Recipes
Australia and New Zealand

You might also like...

Show all

Kalguksu (chicken noodle soup)

1 h 15 min

Cheat's chicken shoyu ramen

40 min

Adobo beef

1 h 10 min

White Bean, Tasmanian truffle and chive soup (Paul Foreman)

15 min

Cucumber soup

25 min

Jo Whitton's Wholesome meatball soup

50 min

Vienna sausages with split pea soup

1 h 10 min

Moroccan harira soup with chicken

55 min

Chunky vegetable barley soup with seed pesto bread twist

1 h 40 min

Grisons barley soup

1 h 15 min

Potato and porcini mushroom soup

30 min

Versatile smooth soup

45 min

Show all