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D.DETMANN
Courgette soup with corn and coriander
Mexican zucchini soup with corn, jalapeño, garden peas, cheese and coriander.
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Ingredients
Directions
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Chop the onion. Cut the zucchini into pieces. Peel the potato and cut into cubes of 1 x 1 cm (brunoise).
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Heat the oil in a soup pot and fry the onion, zucchini and potato for 5 minutes on medium heat.
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Add the jalapeños, bouillon tablets and the water. Bring to the boil and cook for 10 minutes. Add the garden peas and cook for another 5 minutes.
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Meanwhile, grate the cheese and cut the leaves of the coriander roughly.
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Take the soup from the heat and puree with the hand blender.
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Spoon the soup into 4 bowls and sprinkle with the cheese, corn and coriander. Yummy! .
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Nutrition
215Calories
Sodium39% DV940mg
Fat15% DV10g
Protein16% DV8g
Carbs7% DV21g
Fiber20% DV5g
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