zucchini and spinach soup

What you need (for 4 persons)

✦ 1 zucchini
✦ 200 gr spinach
✦1 onion
✦ 2 cloves of garlic
✦ 1 liter vegetable bouillion
✦ 50 ml whipped cream (or a vegetable variation on cream of oats, rice or soya)
✦ 2 tsp Provencal herbs
✦ pinch of pepper & salt
✦ olive oil

Parmesan croutons

✦ 1 ciabatta already baked
✦ 30 gr Parmesan
✦ black pepper
✦ olive oil

How you make it 

Chop the onion and garlic into small pieces and fry in a large soup pot with a little olive oil. Then wash the zucchini and cut into small pieces. Add the pieces of zucchini to the onions and fry briefly. Add the Provençal herbs and heat them briefly. Add the stock and the spinach and let it cook gently for about 10 minutes.

In the meantime you can prepare the Parmesan croutons. For this, heat the oven to 180 degrees hot air. Cut the ciabatta into pieces and put them on a baking tray. Sprinkle some olive oil over it. Grate the Parmesan and divide this with the black pepper over the rolls. Mix it together and fry the croutons in 5 minutes until golden brown.

Puree the zucchini soup with a hand blender. Add a dash of cream and season the soup with salt and pepper. Serve the zucchini soup with an extra drizzle cream and the Parmesan croutons.

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The above recipe comes from: From Paulines Keuken.