Cream of zucchini

Eating seasonal vegetables is betting on the healthiest for our body and more if they are organic. Zucchini provides vitamins A, C and B9, and also E in less quantity. Contains potassium, magnesium, calcium, phosphorus, and to a lesser extent iron, zinc, sodium, manganese, selenium, among others.

It helps us regulate cholesterol, is good for the heart, prevents cancer and helps us control weight due to its high water content.

We are going to prepare a recipe with what we have at home, a recipe that, like all, allows variations to taste. For example, you can add leeks or any other vegetables that you like or a bit of fruit to contrast or even nuts.




3 or 4 zucchini
1 onion
2 potatoes
1 portion of blue cheese
Laurel a leaf
1 teaspoon raw miso
A bit of ginger
Black pepper

We start by chopping the potatoes, the onion and the zucchini, we put everything in the casserole and cover it with water, we boil for about 20 minutes over low heat. We incorporate all the ingredients, remove and beat everything until it is a fine cream. We serve on the plate, seasoned with extra virgin olive oil, a bit of freshly ground black pepper and chopped parsley.

You can take it hot or cold.