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Zucchini cappuccino
 
 
4 ServingsPT20M20 min

Zucchini cappuccino


A delicious European recipe for a courgette cappuccino.

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Directions

  1. Heat the herb stock in a soup pot and add the zucchini slices and basil.
  2. Cook the zucchini in a moderate heat for about 10 minutes. Puree the courgettes in the stock.
  3. Season the soup with salt and pepper. Beat the whipped cream.
  4. Divide the soup over bowls and pour the cream on top. Sprinkle the whipped cream with chives.

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Nutrition

75Calories
Sodium0% DV0g
Fat6% DV4g
Protein4% DV2g
Carbs2% DV6g
Fiber0% DV0g

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