Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, red zucchini/courgette soup 275 cals whole batch of 1700 mils. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Red Zucchini/courgette Soup 275 cals whole batch of 1700 mils is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Red Zucchini/courgette Soup 275 cals whole batch of 1700 mils is something that I have loved my entire life.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Another yummy low calorie soup I had this with mini quiche & cheese stick after a gym session., yummy and just enough to keep you going.
To begin with this particular recipe, we have to prepare a few components. You can have red zucchini/courgette soup 275 cals whole batch of 1700 mils using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Red Zucchini/courgette Soup 275 cals whole batch of 1700 mils:
- Get 541 grams courgette (zucchini) sliced & quartered
- Take 400 grams celery sliced & halved
- Make ready 74 grams red onion diced
- Prepare 275 grams passatta
- Make ready 1 veg cube I used knorr
- Get 30 ml Apple cider vinegar
- Make ready 1/4 tsp garlic powder
- Prepare 1/4 tsp coriander
- Make ready 1/4 tsp onion powder
- Get 1 touch chilli powder
- Make ready 1 touch black pepper
- Take 500 ml hot water
- Make ready 200 ml hot water
What I love about this soup is how thick and creamy it is, even before you add cream. The courgettes blend together to make the soup smooth and silky in texture. Therefore, if you want to make this soup dairy free you can easily skip the cream altogether and replace the butter with some olive oil. How to Freeze Courgette Soup Get full Zucchini/ Courgette Soup (Good for Weight Watchers) Recipe ingredients, how-to directions, calories and nutrition review.
Steps to make Red Zucchini/courgette Soup 275 cals whole batch of 1700 mils:
- Add stock cube to water
- Add passatta, apple cider vinegar, garlic powder, coriander, onion powder, black pepper & chilli powder to veg stock & stir well set aside.
- Add all veg to pan, I used an 8 in 1 then pour on passatta & stock mix plus other 500 mil hot water,
- Give it a good stir, pop lid on and cook on medium for about 30 minutes. I set to 140°
- When veg soft, turn off the heat and cool for bit then blend with hand blender until smooth.
- Divide into bowls & serve or cool, lid & keep in the fridge. Will last upto 5 days..
- Enjoy 👍
Be sure work in batches and hold a kitchen towel over the top of the blender or processor (hot soup tends to splatter out a bit). Return the pureed soup to the pot. This soup is so creamy and silky - it tastes like it's full of cream. But it doesn't have a drop of dairy, except for a little butter, and olive oil can be substituted for the butter to make it vegan. It's also double-duty: it uses up any late-season zucchini or squash that may still be plaguing you.
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