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Zucchini and Turmeric Soup
4
40 minutes
With almond drink and pistachios!
Ingredients
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1 medium onion
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7 oz leeks
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10.5 zucchini
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14 oz potatoes
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1 tsp turmeric
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7 oz almond milk
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STAR Extra-virgin olive oil
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4 eggs
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3 oz pistachios
Instructions
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1.
Sauté the onion and leek with STAR extra-virgin olive oil in a pan over medium heat. Once it’s golden brown, add the peeled zucchini, stir and cook lightly. Add the peeled, chopped potatoes and cook for another 5 minutes.
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2.
Transfer to a saucepan and add just enough water (or chicken stock, if you prefer) to cover. Add the turmeric, salt and pepper and simmer over medium heat for about 20 minutes. Finally, add the almond milk and purée.
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3.
Poach the eggs. An easy way to do this is to break an egg into plastic wrap, add salt and pepper, tie a knot in the plastic and boil the egg for a few minutes in a saucepan.
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4.
Ladle the soup into bowls, add a swirl of STAR extra-virgin olive oil and top with a poached egg and crushed pistachios.
