Lowfat zucchini cream soup Recipe
Recipe Ingredients for Lowfat zucchini cream soup
| Amount | Ingredient |
|---|---|
| 2 pcs | Onions |
| 500 grams | Zucchini |
| 1 tsp | Olive oil |
| L 1 | Vegetable broth |
| 200 grams | lean fresh cheese (0 |
| 2% fat) | 1 / 2 bunch |
| Basil | something |
| Salt | something |
| Freshly ground pepper |
Lowfat zucchini cream soup Recipe Directions
Peel and chop onion. Clean and wash zucchini and dice. Heat oil in a saucepan and saute the vegetables in it a few minutes.
Moisten with broth. Bring to a boil and simmer for about 10 to 15 minutes, or until the vegetables are soft.
Remove from the heat and add the cream cheese. Wash basil, pluck off the leaves and also add to the pot. Puree everything fine.
The soup on the stove heat up again. Season with salt and pepper.
