The zucchini soup is full of flavour, it’s delicious and incredibly nutritious - it’s high in calcium, iron and potassium as well as protein and fiber.
It is also a low-calorie soup and it’s quick and easy to make. If you keep green beans and peas in the freezer most of the ingredients you need, most likely already have on hand and then it’s only a matter of buying zucchinis. You can use peas and green beans straight from the freezer.
Tip: This soup is ideal for when you end a short term fast. Have one portion in the morning and then one in the evening the following day.
2 small zucchinis
1 cup green beans
1 cup peas
1 tablespoon dill (optional)
2 teaspoons salt
1 lt water
146 Calories per portion
Total Fat 0.8g
Total Carbohydrate 30g
Dietary Fiber 9.9g
1Bring water to a boil in a medium size pot.
2While the water is boiling, chop up the zucchinis, dice the onion and grate the carrot.
3Place all of the ingredients into the pot and boil for 20 minutes at high heat. Add dill in the last 5 minutes of boiling. Serve hot.