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Hearty zucchini soup with tomato bruschetta
Zucchini soup with smoked salmon and tomato bruschetta
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Ingredients
Directions
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Cut the zucchini into small cubes. Heat the oil in a frying pan and fry the zucchini covered for 10 minutes.
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Add the fish stock and bring to the boil. Puree the soup with a hand blender.
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Cut the tomato into pieces and season with salt and pepper. Roast the bread.
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Let the bruschetta mix in the hot water, then mix with the oil.
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Spread the bruschetta mix on the toasted bread and place half of the tomato on it.
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Spoon the soup into soup plates and spread the salmon and the rest of the tomato over it. Serve the soup with the tomato bruschetta.
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Nutrition
480Calories
Sodium0% DV1.835mg
Fat34% DV22g
Protein50% DV25g
Carbs15% DV46g
Fiber48% DV12g
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