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Carmella DiNardo
Zucchini broccoli soup with salmon
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Ingredients
Directions
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Heat 3 tablespoons of olive oil in a soup pot and fry the onion and garlic.
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Fry the zucchini and Provençal herbs. Scoop the broccoli florets through and pour in the stock. Cook gently for 10 minutes.
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In the meantime, drizzle the salmon fillet with lemon juice and sprinkle with salt and pepper.
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Fry the salmon in the rest of the olive oil for about 2 minutes per side. Then divide the fish into pieces.
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Serve the soup with the salmon and spread the herb cream cheese over it.
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Nutrition
425Calories
Sodium0% DV0g
Fat51% DV33g
Protein38% DV19g
Carbs3% DV10g
Fiber0% DV0g
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