I’ve been meaning to write a post for a while now, but life’s been so hectic these last few days, that I haven’t had the time! My older sister and I have been making chocolate truffles as presents for Christmas, and it has been very time consuming! More on this later .

What today’s post is about is one of my favourite dishes: zucchini cream.

It’s a super easy dish to make, yet it’s full of deliciousness…and, well, veggies

It’s really a fool-proof recipe: the ingredients are simple, and a little change in their amount does absolutely no harm! Also you can change the amount of water to add, depending on the consistency you’d like to achieve.

Here we go with the recipe!

Zucchini Cream

serves 2

2 carrots, finely diced

2 onions, chopped

2 celery stalks, finely chopped

2 tbsp olive oil

5-6 zucchini

1/2 cup water*

1/3 cup basil

salt and pepper to taste

* adding only 1/2 cup water resulted in a dip-like consistency of the zucchini cream. If you want it more soup-like, another 1, 1 1/2 cups of water should be added (until the zucchini are slightly covered in water).

In a sauce pan sauté on medium flame the chopped onions, carrots and celery with the oil for 10 minutes, until tender and translucent. Meanwhile, chop the zucchini.

Add the zucchini to the sauce pan, then the water, cover and let cook for 20-30 minutes, or until the zucchini are tender mushy. Add the basil, salt and pepper and blend away for a few minutes until pureed with immersion blender, food processor, blender…whatever you have!

As I previously said, mine resulted in a dip-like consistency, which was actually fun to eat with bread . But if you are looking for a veggie soup that will warm you up in no time in those cold winter days, I suggest adding more water.