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Courgette soup with leek and tomato salsa
Soup of zucchini and leek with tomatoes, onion and jalapeño.
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Ingredients
Directions
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Wash and cut the leek in rings. Put the leeks, the half bouillon tablet, the water and the sauce in a (soup) pan.
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Bring to the boil and cook on low heat for 12 minutes with the lid on the pan.
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Meanwhile, make the salsa. Cut the tomato into cubes of ½ cm and finely chop the onion. Slice the jalapeño slices.
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Grate the green skin of the lime, halve and press a half. Mix the tomato, onion, jalapeño, the lime zest and 2 tbsp juice into a salsa.
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Season with pepper and salt.
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Remove the pan from the heat and puree the soup with the hand blender. Divide the soup into bowls and scoop up the salsa.
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Nutrition
345Calories
Sodium38% DV920mg
Fat31% DV20g
Protein18% DV9g
Carbs9% DV26g
Fiber52% DV13g
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