Zucchini and flax seed soup

Light and velvety, this soup highlights Quebec zucchini and the benefits of flax seeds.

Ingredients

• 1 onion, minced
• 2 zucchini, diced
• 2 potatoes, peeled and cubed
• 1 litre vegetable (or chicken) broth
• 2 tbsp ground flax seeds
• 3 tbsp crème fraîche or ricotta (optional)
• 1 drizzle of Tournevent canola oil
• Salt and pepper to taste

Preparation

1. In a large pot, sauté the onion in a drizzle of Tournevent canola oil for a few minutes.
2. Add the diced zucchini and potatoes, then cover with the broth.
3. Let simmer over medium heat for about 20 minutes, until the potatoes are tender.
4. Remove from heat and blend using an immersion blender until smooth and velvety.
5. Incorporate the cream (if desired) and finish by adding the ground flax seeds. Mix well.

Tournevent Tip: Grind your flax seeds just before adding them to the soup to fully enjoy their nutritional benefits.

⏱ 20 minutes preparation · 20 minutes cooking · 4 side-dish servings

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