Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, red zucchini/courgette soup 275 cals whole batch of 1700 mils. One of my favorites. This time, 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 popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Red Zucchini/courgette Soup 275 cals whole batch of 1700 mils is something which I have loved my whole life.
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. A really fresh courgette will have very tiny hairs on the skin. What you'll need to make creamy zucchini soup. Cook over medium-low heat until the onions are soft and translucent.
To begin with this particular recipe, we must 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 that.
The ingredients needed to make Red Zucchini/courgette Soup 275 cals whole batch of 1700 mils:
- Prepare 541 grams courgette (zucchini) sliced & quartered
- Take 400 grams celery sliced & halved
- Get 74 grams red onion diced
- Make ready 275 grams passatta
- Make ready 1 veg cube I used knorr
- Take 30 ml Apple cider vinegar
- Prepare 1/4 tsp garlic powder
- Make ready 1/4 tsp coriander
- Prepare 1/4 tsp onion powder
- Prepare 1 touch chilli powder
- Get 1 touch black pepper
- Get 500 ml hot water
- Get 200 ml hot water
It's also double-duty: it uses up any late-season zucchini or squash that may still be plaguing you. If you are using very mature zucchini, its peel may give this a slightly bitter. This soup freezes beautifully, so feel free to make a double or triple batch and freeze any leftovers to enjoy when zucchini isn't in season anymore. Unlike tomatoes and fruits, soup cannot be canned using the water bath method.
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 👍
This soup freezes beautifully, so feel free to make a double or triple batch and freeze any leftovers to enjoy when zucchini isn't in season anymore. Unlike tomatoes and fruits, soup cannot be canned using the water bath method. It's a low-acid food and the boiling water bath method cannot safely kill bacteria. Courgette Soup - Making it Dairy Free. What I love about this soup is how thick and creamy it is, even before you add cream.
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