star-off
star-off
star-off
star-off
star-off

Courgette Soup with Marjoram and Gluten Free Croutons

Name: Courgette Soup with Marjoram and Gluten Free Croutons
Prep time: 25 min
Cook time: 40 min
Cuisine: Middelhavskøkkenet
Ingredients: 6-8 skiver Flerkorn; 450 g zucchini; 1 løg; 1 fed hvidløg; 1 bundt; 3 spsk. mælk; 2 spsk. parmesanost, revet; salt og peber

65 min

A wonderfully delicate and warming soup that will comfort your senses all year round.

This delicious gluten free vegetable soup recipe packs in the flavour and nutrients, plus it’s a great way to use up a glut of courgettes. The rustic vegetable tastes combine with the aromatic herbs and gluten free croutons for a comforting yet low-calorie meal. The perfect starter to any dinner, but also just as good on its own as a light and warming lunch. Either way, it’s best served with gluten free soft white bread rolls for dipping and dunking. The soft crumb is a lovely contrast to the crunchy gluten free croutons and is ideal for soaking up the creamy vegetable broth.

Fremgangsmåde

Forberedelse

i 25 minutter

TILBEREDNING

i 40 minutter

Temperatur

180 °C

Slice the zucchini and onion into small cubes and put them in a deep casserole with the garlic, salt and milk.
Cover and cook for 10 minutes. Next add one litre of water, bring to a boil and cook for another 30 minutes.
Cut the bread slices into 1/2 cm cubes, pour a little olive oil over them, place on oven parchment and bake.
To brown them, bake at 180° C until they become a gold colour.
At the end of cooking add the chopped marjoram, pepper and sprinkle with grated cheese and croutons.

Ingredienser

6-8

skiver

Flerkorn

450

zucchini

løg

fed hvidløg

bundt

marjoram

spsk.

mælk