Peel onion, dice very finely and sauté in butter until translucent. Fold in the coarse meal and roast. Finely grind half of the walnuts, mix into the grits and douse with vegetable soup. Simmer gently over a low gas flame. In the meantime, coarsely crush the remaining walnuts. Clean, rinse and slice the zucchini. Clean mushrooms, skin and cut into slices. Sauté vegetables and nuts in butter for a few min and season. Rinse parsley, dry and chop.
Stir into the soup together with the fresh cream and season. Divide the soup evenly among warmed plates and form the vegetable-nut mixture in the center.
Addition: wholemeal toast, butter
Preparation time: 20 min.
Cooking time: 15 min.
Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins and easy to digest – just the thing for a light meal!