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Zucchini and turmeric soup
Ingredients
* 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
4 SERVES
40 MIN
EASY
Serving Suggestion
- * With Borges Natura almond drink and pistachios!
Step by Step
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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