Filter
Reset
Sort ByRelevance
Carmella DiNardo
Zucchini broccoli soup with salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 3 tablespoons of olive oil in a soup pot and fry the onion and garlic.
-
Fry the zucchini and Provençal herbs. Scoop the broccoli florets through and pour in the stock. Cook gently for 10 minutes.
-
In the meantime, drizzle the salmon fillet with lemon juice and sprinkle with salt and pepper.
-
Fry the salmon in the rest of the olive oil for about 2 minutes per side. Then divide the fish into pieces.
-
Serve the soup with the salmon and spread the herb cream cheese over it.
-
15 minLunchmango, orange juice, olive oil, cucumber, shallot, garlic, Red pepper, fresh basil, ice Cube,mangogazpacho
-
20 minLuncholive oil, shallot, Red pepper, meat tomato, vegetable stock, brown baguette, mature cheese, spring / forest onion,red pepper soup with cheese crouton
-
80 minLunchwheat flour, traditional olive oil, dried yeast, salt, water, zucchini, marinated artichoke hearts, romatomat, Red pepper, dried Italian herbs, grated cheese for pizza,vegetable calzone
-
10 minLunchpine nuts, tomato Tapenade, rucola lettuce, cheese,spicy salad with 20 cheese
Nutrition
425Calories
Sodium0% DV0g
Fat51% DV33g
Protein38% DV19g
Carbs3% DV10g
Fiber0% DV0g
Loved it