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Zucchini cappuccino
A delicious European recipe for a courgette cappuccino.
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Ingredients
Directions
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Heat the herb stock in a soup pot and add the zucchini slices and basil.
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Cook the zucchini in a moderate heat for about 10 minutes. Puree the courgettes in the stock.
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Season the soup with salt and pepper. Beat the whipped cream.
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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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