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


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


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


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

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

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