Vichyssoise - cold summer soup

Vichyssoise

Do not get scared with the fancy name as Vichyssoise is a thick cold soup, extremely easy to make.

This is my own version of the traditional recipe as does not have any butter nor heavy cream, as I never use it to cook.

This cold soup made with zucchini and a few more ingredients is quick, easy and healthy. 100% vegan and perfect to serve cold on a hot day. Salmorejo and zucchini Vichyssoise are for me perfect lunch ideas during summer. If you tried salmorejo recipe I hope you try this one too.

I hope you like my version.

Vichyssoise

Recipe by Enara ParraCourse: Lunch, SoupCuisine: FrenchDifficulty: Easy
Servings

2

servings
Prep time

30

minutes

Ingredients

  • 1 and 1/2 zucchini

  • 1 small onion

  • 1/4 leek

  • 2 small potatoes

  • 750 ml of water or vegetable stock

  • salt and pepper

  • a pinch of nutmeg powder

Directions

  • Heat 1 tablespoon of olive oil in a large pot over medium heat.
  • Peel and chop onion and potatoes. Chop leek and zucchini (medium size pieces). Add all of them to the pan. Stir and cook for 3 minutes.
  • Season with salt, pepper and nutmeg powder. Stir and add 750 ml of water or vegetable stock.
  • Simmer for 20 minutes until the vegetables are soft.
  • Blend all the ingredients until you get a creamy soup. Add more water if you want it less thick.
  • Keep it in the refrigerator for at least 3 hours before you eat it (try to cook it the night before). Serve in 2 bowls with some extra pepper on top of it.

Notes

  • You can also decorate with grilled mushrooms or leek chips (as I did this time).

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