Zucchini-Feta Soup with Sautéed Eggplant
As a certified nutrition coach, I strive to incorporate healthy and nutritious dishes into my daily diet.
But let's be honest, I’m not much of a gardener. Nevertheless, I decided to give vegetable gardening a try – and what could be easier than growing zucchini?
The result? A bountiful harvest that not only filled my kitchen but also won over my heart.
Zucchini is not only prolific but also incredibly healthy. It’s rich in vitamins like Vitamin A and C, as well as minerals such as potassium and magnesium.
These nutrients are essential for boosting the immune system, promoting heart health, and even aiding in weight management. Additionally, zucchini contains antioxidants that have anti-inflammatory properties and help maintain healthy skin.
In the kitchen, zucchini is a true all-rounder. From frying to grilling, in salads or as a pasta substitute – the possibilities are endless. But one of my favorite ways to enjoy zucchini is in the form of a soup. In my latest recipe, I combine it with creamy feta and diced eggplant – an unusual but delicious combination.
How do you like to prepare zucchini?
Ingredients: 2 zucchini
1 eggplant
1 starchy potato
1 bunch of flat-leaf parsley
1/2 bunch of thyme
100 grams of feta cheese
750 ml vegetable broth
1 onion
Salt and pepper
2 cloves of garlic
Oil
Servings: 3 portions
Effort: Low The entire preparation takes only about 30 minutes, making it a quick and efficient option for a nutritious meal.
Nutritional Value: High This zucchini soup is rich in Vitamins A and C, iron, and antioxidants, which strengthen the immune system and contribute to healthy skin.
Michaela's Opinion: I love this recipe for its simplicity and the delicious combination of creamy feta and hearty eggplant, which adds character to any dish.
Instructions:
1) Dice the eggplant and generously salt it. Let it sit for about 15-20 minutes to draw out water and reduce bitterness.
2) Chop the onion and sauté in a pot with olive oil. Finely chop the garlic, add it to the onion, and sauté for 1 minute.
3) Dice the zucchini and potato, add them to the pot, and sauté for 2 minutes. Add the vegetable broth and let it simmer until the zucchini is soft.
4) Crumble three-quarters of the feta cheese, add it to the soup along with the thyme, and cook for 2 minutes. Then, purée the soup until smooth and season with salt and pepper.
5) Sauté the eggplant cubes in olive oil until golden brown. Finely chop the parsley and mix it with the sautéed eggplant.
6) Serve the soup with the eggplant-parsley topping. Sprinkle the remaining feta and a drizzle of olive oil on top.
Michaela's Tip: Zucchini is incredibly versatile. Looking for new favorite recipes? I’m a fan of baked zucchini-goat cheese or in a sweet twist, zucchini energy balls.
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