Zucchini is one of my favorite vegetables, it is light, tasty, tender. More pumpkin recipes can be found here
Today you dress up with a very light, summer soup with pumpkin and… the surprise element: sourdough juice
A madness, especially since you know how much I like everything sour, from pickles, cucumbers to a juicy lemon. I’m already salivating as I write :))
But back to the pumpkin soup, I tell you that it is ready in a maximum of 30 minutes, that it is very refreshing, especially in these heats and full of taste and vitamins. We keep in mind that it is also very cheap, which makes it even more sought after.
As for the sourdough juice, I recommend using it in soups, it gives a great taste to the food.
You can find it here , along with other delicacies from nature !
Use this yogurt and sour pumpkin soup recipe!
- 2-3 l of water
- 2 tender zucchini
- 2 carrots
- 1 large onion
- 1 link dill
- 300-400 gr natural yogurt
- 2-3 lg sunflower oil
- 50 ml sourdough
Carrots and onions are cleaned, washed and grated, respectively cut into small pieces.
The dill is washed and finely chopped.
Carry the carrot and onion lightly in a little sunflower oil, then add the zucchini. Add a pinch of salt.
Pour over them about 2-2.5 liters of water and let it boil for 10 minutes. If you want, you can leave more to boil, I like vegetables to be more al dente.
Mix the yogurt with a pinch of salt and a few tablespoons of juice, then pour over the soup. Add to taste, sour, sprinkle with chopped green dill and cover the pot with a lid.
It can be served with onion or hot pepper salad or plain.
It is an extremely tasty, refreshing and quick soup. It can also be served cold. Especially cold!