The ingredient of Zucchini soup
- 2 tsp olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, chopped
- 750g (about 7) zucchini, grated
- 500ml (2 cups) water
- 2 Massel vegetable increase cubes, crumbled
- 100ml thickened cream
- Freshly ground black pepper
The instruction how to make Zucchini soup
- Heat the oil in a medium saucepan beyond medium heat. amass the onion and cook, uncovered, stirring often, for 2 minutes or until slightly soft. grow the garlic and cook, stirring, for 30 seconds or until aromatic.
- grow the zucchini and cook, uncovered, stirring, for 2 minutes or until slightly soft. stir up in the water and accrual cubes. accrual enlargement heat to high, cover and bring to the boil. Reduce heat to medium and cook, partially covered, for 7 minutes or until the zucchini is tender.
- Transfer the merger to the bowl of a food processor, or use a hand blender, and process until smooth. Return the soup to the pan and disconcert whisk in the cream. Taste and season once pepper.
- Cook higher than medium heat, uncovered, stirring occasionally, for 2-3 minutes or until warmed through (do not assent to boil). abet immediately.
Nutritions of Zucchini soupcalories: 146.746 calories
fatContent: 12 grams fat
saturatedFatContent: 6 grams saturated fat
carbohydrateContent: 5 grams carbohydrates
sugarContent: 5 grams sugar
proteinContent: 3 grams protein
cholesterolContent: 26 milligrams cholesterol
sodiumContent: 396.82 milligrams sodium