Zucchini soup with sharp cheese mini-trees

A creamy, delicate-flavored soup that will look playful when you add the sharp cheese little trees. Extremely easy and quick to prepare, makes a perfect low-calorie, vegetarian first course and is totally kid-friendly.

 Zucchini soup with sharp cheese mini-trees

Ingredients (serves 4)

4 zucchini

1 onion

2 cups chicken stock

½ cup sour cream

2 tbsp. olive oil

salt and pepper

8 tbsp. grated Parmesan (or any other type of strong cheese with that same texture)

8 bread sticks (Italian grissini, Spanish picos…)




STEP 1.- Peel and cut the zucchini into thick slices. Slice the onion.

STEP 2.- Add the oil to the pressure cooker, wait until hot and add the onion. Cook until golden brown.

cebolla rehogandose en olla

calabacín en trozos

STEP3.- Add the zucchini, toss and cook for 2 or 3 minutes. Season with salt and pepper.

STEP 4.- Add the stock, cover and cook for 10 minutes when the pressure cooker is ready.

STEP 5.- When the pressure cooker is cold, open it and add the sour cream. Use the hand blender to obtain a smooth puree.

STEP 6.- While the zucchini are cooking, preheat the oven to 200 º and prepare an oven tray covering it with baking paper. Place some bread sticks and cover them with aluminum foil, except the tip.

arbolitos de queso viejo

STEP 7.- Cover the tip of each bread stick with a tablespoon of cheese.

STEP 8 .- Bake until the cheese melts and starts getting golden brown. (In my oven 2 minutes, so be careful they don’t get burnt).

STEP 9.- Let cool down and use them to decorate the zucchini puree, along with some finely chopped parsley.

Zucchini soup with sharp cheese mini-trees recipe final plate


–       You can add some pumpkin substituting half of the zucchini.

–       If you don’t use a pressure cooker, you will need more liquid and time to cook the zucchini (at least one more cup and 10 more minutes).

–       If you use a round mold, instead of little trees you can make lollipops.

Author: SimpleTapas

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