Creamy Zucchini Vellutata

Name: Creamy Zucchini Vellutata
Prep time: 10 min
Cook time: 36 min
Total time: 46 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 kg Zucchini; 400 g Spring onions; 150 ml Water; 2 tsp Salt; Extra virgin olive oil; Ground chili pepper

A popular Italian summer soup made with zucchini and spring onions.

Make it yours

Italian

easy

46 min

vegetarian

gluten-free

Prep: 10 min

Cook: 36 min

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Ingredients

•1 kg Zucchinistriped, multicolored
•400 g Spring onionscut into large pieces
•150 ml Water
•2 tsp Saltto taste
•Extra virgin olive oiladded before pureeing
•Ground chili pepper(optional)a small amount, to taste

Instructions

1
Cut zucchini and spring onions into large pieces.
5 min
2
Place zucchini and onions in a pot with 150 ml of water.
3 min
3
Add a pinch of salt and cover the pot. Simmer for 20-30 minutes, stirring occasionally.
30 min
4
Once vegetables are tender, use an immersion blender to puree until smooth.
5 min
5
Add extra virgin olive oil and a small amount of ground chili pepper. Adjust salt to taste.
3 min

Equipment Needed

pot

immersion blender

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