Creamy Zucchini Soup
Ingredients
Metric
500 g zucchini
1 medium onion
1 medium carrot
4 cloves garlic
360 ml milk | soy, oat or cashew
Salt & Spices:
½ tsp salt
½ tsp ground coriander
¼ tsp ground cumin
ground black pepper for taste
US
1 lb zucchini
1 medium onion
1 medium carrot
4 cloves garlic
1 ½ cup milk | soy, oat or cashew
Salt & Spices:
½ tsp salt
½ tsp ground coriander
¼ tsp ground cumin
ground black pepper for taste
MAKES2 portions
PREP TIME10 minutes
COOKING TIME30 minutes
TOTAL TIME40 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Peel and cut the carrot into bite-sized pieces. Roughly chop the onion. Cut zucchinis into bite-sized pieces. Peel garlic cloves. Add the vegetables to a baking tray double lined with baking paper.
2Roast in the middle of the oven for 30 minutes. Stir occasionally using a spatula.
3Add roasted vegetables to a blender (large cup). Add milk, salt and spices.
4Blend until smooth ~ 2 minutes, then pour it into a medium-sized saucepan. Set heat to medium, stir and cook until piping hot.
5Transfer to bowls and sprinkle with freshly ground black pepper for taste.
Nutritional Info
Makes 2 portions
120 Calories per portion
9g protein
17g carbohydrates
5g fiber
4g fat
120 Calories per portion
9g protein
17g carbohydrates
5g fiber
4g fat
High in Vitamins B5, B6, Folate, A, C, K
High in Omega 3
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Omega 3
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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