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RAINEYJR
Easy zucchini soup
Soup with zucchini, potatoes, onion, ricotta and thyme
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Ingredients
Directions
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Finely chop the onion and the zucchini into cubes. Peel the potato and cut into cubes.
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Heat the oil in a soup pan and fry the onion until it looks glassy.
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Spoon the zucchini cubes and potato cubes on the onion and stir fry for 2-3 minutes on a high heat. Season with (freshly ground) salt and pepper.
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Pour in the stock and let it simmer for 10-15 minutes.
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Ris the leaves of the thyme sprigs. Spoon the ricotta with the thyme leaves and the pepper mix.
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Divide the zucchini soup over bowls or deep plates. Serve immediately with a large spoonful of ricotta mixture.
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Nutrition
245Calories
Sodium0% DV1.665mg
Fat17% DV11g
Protein16% DV8g
Carbs9% DV28g
Fiber16% DV4g
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