Zucchini and turmeric soup

40 min


40 persons




0 / 5 (0 votes)


Zucchini and tumeric soup recipe served in bowls


  • * 1 medium onion
  • * 200 g leeks
  • * 300 g zucchini
  • * 400 g potatoes
  • * 1 tsp turmeric
  • * 200 g Borges Natura almond drink
  • * Borges extra-virgin olive oil
  • * 4 eggs
  • * 80 g Borges pistachios

Step by step

  1. Step 1

    With Borges Natura almond drink and pistachios!

  2. Step 2

    Sauté the onion and leek over a medium heat in a frying pan with extra-virgin olive oil. When they’re golden brown, add the peeled zucchini, mix in and lightly fry. Add the peeled, chopped potatoes and cook for another 5 minutes.

    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 a medium heat for about 20 minutes. Finally, add the almond drink and blend.

    Poach the eggs: an easy way to do this is to break an egg into Clingfilm, add salt and pepper, tie a knot and boil for a few minutes in a saucepan.

    Ladle the soup into bowls, swirl some extra-virgin olive oil on top and finish off with a poached egg and the crushed pistachios.

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