Pasta with carrot chicken sugo
Prepare pasta as described on the package. Peel, wash and finely dice the carrots. Peel and finely chop the onion, garlic and ginger. Also finely chop the...
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Tomato zucchini cream soup
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
309
Calories
15 g
Carbohydrates
5 g
Protein
23 g
Fat
Ingredients:
 | Olive oil | 1 Teaspoon |
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Basil (fresh or dried) | 1 Pinch(s) |
 | Cream, whipped cream (30% fat) | 25 ml |
 | Vegetable broth | 1 Pinch(s) |
 | Celery, celery stalks (fresh) | 2 (60 g) |
 | Tomato pieces, chopped tomatoes (canned) | 200 g |
 | Zucchini (fresh) | ½ (105 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Peel and finely dice the onion. Wash, clean and cut celery and zucchini into pieces. Heat 2 tablespoons oil in a large pot. Sauté onions, celery and zucchini for about 4 minutes.
Step 2:
Pour tomatoes and broth and add sugar. Cover and simmer for about 20 minutes. Puree soup, add cream, bring to a boil and season to taste with salt and pepper. Arrange soup in bowls and drizzle each with 1/2 tablespoon oil. Garnish with basil and sprinkle with pepper.
Macronutrient distribution:
The recipe Tomato zucchini cream soup is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Cutting board
Kitchen knife
Peeler
Pot
Stove
Tablespoon
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