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Zucchini cream soup
 
 
4 ServingsPTM25 min

Zucchini cream soup


A delicious European recipe for a zucchini cream soup.

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Directions

  1. Heat the olive oil and fry the zucchini, onion, garlic and potato in it without becoming brown.
  2. Pour in the stock with a pinch of pepper and nutmeg. Cook gently for 15 minutes.
  3. Purée the soup with the hand blender or in the food processor. Spoon the Italian culinary herbs through the soup. Stir in the cream just before serving.

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Nutrition

215Calories
Sodium0% DV0g
Fat22% DV14g
Protein10% DV5g
Carbs6% DV17g
Fiber0% DV0g

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