Filter
Reset
Sort ByRelevance
Elly O'Neill Crouch
Bright zucchini soup
Bright zucchini soup with soup vegetables and bread.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the contents of the bag of soup with the water in a pan. Bring the soup to the boil while stirring with a whisk. Turn the heat down.
-
Cut the zucchini into half slices. Add the soup vegetable and zucchini. Let the soup with the lid tilted gently on the pan for 10 minutes.
-
Meanwhile, heat the grill pan. Roast the bread on both sides until golden brown and crispy. Put the bread on a plate.
-
Puree the tomatoes in a tall container with the hand blender. Spread the bread thinly with the tomato tapenade and top with the cheese and rocket.
-
Spoon the soup into bowls and serve with the bread.
Blogs that might be interesting
-
30 minMain dishflour, egg, milk, wok oil, peanut oil, minced beef, cabbage, lemon juice, ketjapmarinademanis, soy sauce, sambal oelek, sambal Badjak, peanut butter, Red pepper, spring / forest onion, coriander,Oriental meat pancake with pointed cabbage
-
20 minMain dishbutter, shallots, leeks, Parisian carrots, Zaanse mustard, whipped cream, cod fillet, Pink shrimps, mussel meat,Dutch fish jar in mustard sauce
-
30 minMain dishcrumbly potato, turnip, tomato, olive oil, creme fraiche, soft goat cheese, honey,rapeseed stew with goat's cheese
-
50 minMain dishfrozen filo pastry, tenderloin, traditional olive oil, tapenade of black olives, raw ham,pork tenderloin with raw ham in filo pastry
Nutrition
515Calories
Sodium0% DV1.380mg
Fat31% DV20g
Protein50% DV25g
Carbs20% DV59g
Fiber32% DV8g
Loved it