Cream of zucchini soup with ginger root and black quinua.

Beginning:

• Ingredients (serves 4): 2 medium  zucchini , 1 red onion, a piece of  ginger  (root) (3cm), 40 ml  black quinoa , Himalayan pink salt,  extra virgin olive oil  and water to cover. Optional: 1  carrot  and colored peppers (5 peppers grinder) for garnish the dish and at serving time (Photo 1).

Preparation: 

Cover the bottom of the stockpot (capacity of 3 liters) with extra virgin olive oil. While the olive oil is heating, cut the onion into julienne (cut in strips) to sauté. 

Dice ginger and when the onion is transparent (softened), add it and stir ingredients till they are thoroughly combined. Let it sauté for a few minutes. You will feel a pleasant aroma.

Meanwhile, dice the unpeeled zucchinis; previously, we have put them in a bowl with salted water and a drizzle of vinegar to clean them.

Now, we continue with the photos: 

• Add zucchini to the stockpot. Stir and let it sauté for 15 minutes on a low heat, stirring occasionally (Photo 2).

• Cover all with water. Add salt to taste and let it simmer for 15 minutes more (Photo 3).

• When the zucchini is very tender but without crumbling, add 40ml black quinoa that we have previously put it in a colander to rinse well (Photo 4).

• Let it simmer for 15 minutes more (Photo 5). 

Then, remove from heat and with an electric mixer, blend them to get a cream soup. And serve.

Optional at serving time (Photo 6):

Dice a carrot, very finely; in a griddle, with a bit of extra virgin olive oil, grill it for a few minutes. 

When they are ready, sprinkle them with freshly ground pepper, to taste.

Time: 1 hour.

Note:

With this recipe, I participated in a Recipe Contest in April 2014, organized by El Corte Inglés (the most important Department Store in Spain) and was published in June 2014 (edition Nº 97, page 38) as the winning recipe for that edition.

 >> see more vegetable cream soup recipes