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Dari Bailey
Zucchini-lemon soup
Creamy soup with zucchini and a lemon accent.
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Ingredients
Directions
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Cut the zucchini into cubes and finely chop the basil.
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Heat the olive oil in a soup pot and fry the courgettes for 3 minutes.
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Pour in the fondue and the water and bring it to the boil while stirring. Let the soup boil for 10 minutes.
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Puree with the hand blender and season with salt and pepper.
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Arrange the curls of the cheese with a peeler or cheese slicer. Grate the skins of the scrubbed lemon.
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Season the yogurt with the grater and scoop through the soup. Sprinkle with the cheese curls and the basil just before serving.
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Nutrition
120Calories
Sodium9% DV225mg
Fat11% DV7g
Protein18% DV9g
Carbs2% DV5g
Fiber4% DV1g
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