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Becky Perez
Creamy zucchini soup
Soup of courgettes with cream, Provençal herbs and fresh mint oil.
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Ingredients
Directions
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Chop the onion and cut the zucchini into cubes.
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Heat the oil in a soup pot and fry the onion for 5 minutes on low heat.
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Squeeze the garlic, add to the pan and fry 2 minutes on low heat.
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Add the zucchini and Provençal herbs and fruit for another 3 minutes.
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Add the stock, bring to a boil and cook gently on a low heat for 12 minutes.
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Pick the leaves of the coin. Meanwhile, bring a pot of water to the boil.
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Immerse the mint leaves 10 sec. under with a spoon. Rinse with ice cold water so that they stay nice and green. Cut very fine.
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Add the oil and mix the mint oil with the hand blender to a smooth mass. Season with salt and pepper and keep separate.
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Puree the zucchini mixture with the hand blender into a smooth soup.
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Stir in the cream and heat for another 1 minute. Season with salt and pepper.
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Divide the soup over the plates, garnish with the whipped cream and mint oil.
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Nutrition
370Calories
Sodium28% DV670mg
Fat54% DV35g
Protein8% DV4g
Carbs3% DV9g
Fiber4% DV1g
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