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zucchini soup with pumpernickel and quark toasts



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  • Carbohydrates: 261.1
  • Fats: 22.0
  • Dietary Fiber: 25.0
  • Minerals: 50.0
  • Proteins: 23.0
  • Vitamins: 39.0
  • Water: 7.0


  1. Melt the butter in a large saucepan and saut the onion
  2. Garlic and zucchini gently for about 10 minutes
  3. Stirring once or twice
  4. Do not let them brown
  5. Add the spinach and cook until wilted then pour in the broth
  6. Bring to the boil
  7. Season to taste then stir in and simmer
  8. Partially covered
  9. For about 10 to 15 minutes
  10. Strain the vegetables and reserve the liquid
  11. Pass the vegetables through a food processor or blender
  12. Gradually adding back the liquid and adding 2 tablespoons of the quark
  13. Return the soup to the pan and set aside
  14. Either cut the pumpernickel into small rounds using a cookie cutter or leave whole
  15. Toast under a hot grill for 1 to 2 minutes until just crisp
  16. Remove
  17. Cut into quarters if not already cut into rounds
  18. And allow to cool
  19. Whisk the herbs and some seasoning into the rest of the quark
  20. When ready to serve
  21. Spread the quark on the pumpernickel toasts
  22. Bring the soup to the boil and check the seasoning
  23. Adding a little lemon juice if you think it needs it
  24. Divide the soup between warmed bowls and top or serve with the pumpernickel toasts

Step 14

Total Time in Minute 45

Ingredients Count 11

cooking zucchini soup with pumpernickel and quark toasts

See More Relate Photo




Garlic clove


Fresh spinach leaves

Chicken broth


Pumpernickel bread

Fresh lemon juice

Mixed fresh herbs

Salt & freshly ground black pepper

zucchini soup with pumpernickel and quark toasts Related Video

































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