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Elly O'Neill Crouch
Bright zucchini soup
Bright zucchini soup with soup vegetables and bread.
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Ingredients
Directions
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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.
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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.
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Meanwhile, heat the grill pan. Roast the bread on both sides until golden brown and crispy. Put the bread on a plate.
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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.
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Spoon the soup into bowls and serve with the bread.
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Nutrition
515Calories
Sodium0% DV1.380mg
Fat31% DV20g
Protein50% DV25g
Carbs20% DV59g
Fiber32% DV8g
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