Wednesday, June 19, 2013

Spicy Zucchini Soup

Today's post is inspired by this Courgette Soup from Gemma at HappyHealthyLife

I had a jalapeno left over from yesterday's recipe, so in that went to turn the spice factor up 1000.

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Ingredients

300g Diced Zucchini
2 Cups of Salt-Reduced Vegetable Stock
1 Diced Onion
1 Diced Jalapeno
1 tsp Crushed Garlic 

Directions

Cook the jalapeno, garlic and onion until softened and slightly caramelised
Add in the diced zucchini and the stock
Place the lid on top and simmer on a low-medium heat for 25-30 minutes
Blend the soup and then serve

Makes 3 serves

Macros

33 calories
2.3g protein
0.3g fat
4g carbs
1g sugar
2g fibre






Links

Follow Gemma on Twitter: @gemsmaquillage
Check out her website: gemsmaquillage.com


Check back tomorrow for the last recipe in a Week of Soup Recipes!

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