Ingredients for Zucchini Soup With Pumpernickel And Quark Toasts
- 1 tbsp butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 lbs zucchini, diced
- 5 oz fresh spinach leaves
- 4 cups chicken broth
- 6 oz quark
- 4 slices pumpernickel bread
- 1-2 tbsp fresh lemon juice, to taste
- 2 tbsp mixed fresh herbs, chopped
- Salt & freshly ground black pepper, to taste
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How to Make Zucchini Soup With Pumpernickel And Quark Toasts
- Melt butter in a large saucepan over medium heat. Add onion and garlic; sauté until softened, about 5 minutes. Do not brown.
- Add diced zucchini and cook for another 5 minutes, stirring occasionally.
- Stir in spinach and cook until wilted, about 2 minutes.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer, partially covered, for 10-15 minutes, or until zucchini is tender.
- Remove from heat. Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth. Stir in 2 tablespoons of quark.
- While the soup simmers, preheat your broiler. Cut pumpernickel into small rounds using a cookie cutter or simply into small squares.
- Toast pumpernickel under the broiler for 1-2 minutes per side, or until golden brown and crispy.
- In a small bowl, whisk together the remaining 4 ounces of quark, fresh herbs, salt, and pepper.
- Return the blended soup to the saucepan and heat through. Stir in lemon juice to taste.
- To serve, spoon soup into bowls. Top each serving with herbed quark and several pumpernickel croutons.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
25g
Fat
39g
Carbs
7g
