Author Notes
My mom used to make this soup with young bright green pumpkin, these days I use zucchini. —anka
Ingredients
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5 tablespoons
olive oil
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1/4 cup
flour
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1
medium onion, diced
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2
cloves of garlic minced
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1 tablespoon
tomato paste
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3
medium zucchini, shredded
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4-5 cups
vegetable broth
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1 teaspoon
caraway, ground
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salt and pepper
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3 tablespoons
parsley chopped
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1/2 cup
sour cream (optional)
Directions
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Shred zucchini and sprinkle with 1 tsp salt, let sit for 30 minutes and squeeze liquid out of shredded zucchini, put on the side.
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In a large saucepan, heat the oil.Saute onion for 3-4 minutes on medium heat, add flour and saute for 2-3 minutes, add garlic and tomato paste
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Add zucchini, vegetable broth, caraway, parsley, salt and pepper and bring to a boil; simmer for 20-30 minutes over low heat.
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Serve with sour cream at the table. If you are not using sour cream you can add milk to the soup (substitute 1 cup of stock for 1 cup of milk)
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