Creamy zucchini soup with garlic, ideal for weight loss

Setting up (a key step)
Carefully peel the onion, garlic and carrots. Finely chop the onion and garlic so that they melt completely when cooked. Then cut the washed carrots and zucchini into small, even cubes: this ensures even cooking and easier mixing.

Caramelizing the carrots
In a large saucepan or stockpot, heat the sprout oil over medium heat. Add the carrots, a pinch of paprika if you like, then sprinkle with the sugar. Cook for a few minutes, stirring regularly: the carrots should be slightly coloured and develop a sweet and deep flavour.

Add the aromatics
Stir in the chopped onion and garlic. Sauté until they become translucent and give off a pleasant fragrance. Then add the zucchini and continue cooking for 2 to 3 minutes.

Gentle
cooking Pour in about 1 litre of water, bring to the boil, then add the vegetable stock. Reduce the heat, cover and simmer for 15 minutes. The vegetables should be very tender, without being overcooked.

Remove from the heat and blend the soup with a hand blender until smooth, velvety and homogeneous. Adjust the amount of water if necessary to the desired consistency.

The final
touch Incorporate the crème fraîche, season with salt and pepper and add a little chilli according to your tolerance. Mix well, taste and adjust the seasoning