Turkish zucchini and potato puree soup with noodles
Miscellaneous / / January 01, 2021
This squash and potato puree soup is fairly simple, but dried mint, chili flakes and black pepper give it an interesting flavor.
- Recipe author: Daria Rodionova
- After preparation, you will receive 5 servings
- Total recipe preparation time: 70 minutes
Ingredients
- Medium zucchini 3 pieces
- Large potatoes 1-2 pieces
- Onion 1 piece
- Vegetable oil 1 tbsp. the spoon
- Chicken or vegetable broth 1¹⁄₂ L
- Dried mint 1 pinch
- Chili flakes 1 pinch
- Salt to taste
- Ground black pepper to taste
- Vermicelli 1 handful
- Lemon to taste
Cooking method
Cut the courgettes in half lengthwise. Chop each part across into pieces.
Cut the peeled potatoes into small pieces. Chop the onion.
Heat the oil in a saucepan and fry the onion a little.
Add the courgettes and cook, stirring occasionally, for 2-3 minutes.
Add the potatoes and stir for a few more minutes.
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Pour in broth and bring to a boil. Add mint, chili, salt and pepper.
How to make the perfect chicken broth and 4 soups based on it
How to make vegetable broth from what you find in the kitchen
Reduce heat and cook, covered, for 30 minutes. The liquid should boil slightly.
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Remove the pot from the stove. Purée the soup with a pusher.
If you want to make the soup completely smooth, use a blender.
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Put on fire again and bring to a gentle boil. Add the noodles and cook for another 5 minutes.
How and how much to cook vermicelli so that it does not stick together
When serving, you can put a slice of lemon in the soup, as is done in Turkey.
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