Sea breeze summer soup

The secret to this soup is its simplicity and fresh ingredients. The tender zucchini, the slight sweetness of sweet potato, and the gentle flavour of cauliflower are complemented by the aromatic leek, garlic, and fresh herbs. Combined with vegetable stock and a small knob of butter, the soup becomes silky and full of depth.

Adding pieces of mozzarella to the hot soup melts them into creamy pockets, giving extra richness and little bursts of joy with every spoonful. Garnish with fresh parsley and enjoy. Light, simple, and truly summery – a comforting bowl for body and soul.

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Classic

Sea breeze summer soup

Author: Paula Cooking Method: Boiling Courses: Dinner, Lunch, Parties, Snacks Recipe Keys: Gluten Free Kids Lactose Free Sugar-free Vegetarian Meals

Difficulty: Beginner Cook Time 30 mins Total Time 30 mins

Servings: 6

Ingredients

Servings

• 700 g zucchini
• 150 g sweet potato
• 150 g cauliflower
• 5 cm leek
• 1 large garlic clove
• 500 ml water
• 500 ml vegetable stock
• A handful of chopped fresh parsley
• A handful of chopped fresh thyme
• 1 bay leaf
• 50 g butter (lactose-free)
• salt
• oil for frying
• 120 g mozzarella, for serving

Valmistamine

1. Wash the zucchini and cauliflower and chop into pieces. Peel and chop the sweet potato. Chop the leek and garlic, then add them to a pot with a little oil and the bay leaf. Cook gently until the garlic and leek are translucent.
2. Add the chopped vegetables and lightly sauté. Then pour in the water and vegetable stock and simmer until the vegetables are tender. Transfer the soup to a blender, add the fresh herbs and butter, and blend until smooth. You can also use an immersion blender directly in the pot.
3. Serve the hot soup in bowls, adding a few torn pieces of mozzarella and garnish with parsley leaves.

Keywords: summer, soup, easy