Filter
Reset
Sort ByRelevance
Dari Bailey
Zucchini-lemon soup
Creamy soup with zucchini and a lemon accent.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the zucchini into cubes and finely chop the basil.
-
Heat the olive oil in a soup pot and fry the courgettes for 3 minutes.
-
Pour in the fondue and the water and bring it to the boil while stirring. Let the soup boil for 10 minutes.
-
Puree with the hand blender and season with salt and pepper.
-
Arrange the curls of the cheese with a peeler or cheese slicer. Grate the skins of the scrubbed lemon.
-
Season the yogurt with the grater and scoop through the soup. Sprinkle with the cheese curls and the basil just before serving.
Blogs that might be interesting
-
20 minSmall dishfrozen puff pastry, green asparagus, herbal cream cheese, smoked salmon, egg,salmon rolls with green asparagus
-
30 minAppetizerwhite asparagus, green asparagus, tomato pesto, tomato Tapenade, extra virgin olive oil, lemon, raw ham, serrano ham, lamb's lettuce,white and green asparagus with raw ham
-
25 minAppetizerbutter, ripe tomatoes, shallot, chicken bouillon, dried tomato tapenade, milk, whipped cream, fresh chives, fresh parsley,tomato cappuccino with spring herbs
-
165 minAppetizeronion, winter carrot, celery, olive oil, tartar, cloves, Juniper berries, tomato cubes, dry white wine, Spaghetti, Parmesan cheese,roberto payers spaghetti bolognese
Nutrition
120Calories
Sodium9% DV225mg
Fat11% DV7g
Protein18% DV9g
Carbs2% DV5g
Fiber4% DV1g
Loved it