| Type | Per person |
|---|---|
| Energy | 230 kcal |
| Fat | 1 gr |
| of which saturated | 1 gr |
| Carbohydrates | 39 gr |
| of which sugars | 27 gr |
| Fibres | 4 gr |
| Protein | 14 gr |
| Salt | 0 gr |
Courgette spring soup
Lunch
Side dish
Soup
6 persons
20 - 30 min
With seasonal products
530gr vegetables p.p.
Ingredients
6 persons
| 500 ml vegetable or chicken stock with less salt |
| 8 yellow courgettes |
| or a mix of green and yellow courgettes |
| handful of fresh finely chopped dill |
| 1 egg beaten loose |
| 1 tbsp wheat flour |
| freshly ground black pepper to taste |
Preparation
- Cut the courgettes into cubes (do not peel) and boil them in water as you normally boil potatoes.
- Puree the courgettes with a hand blender. Mix the beaten egg with the wheat flour until liquid smooth, thinning with cold water if necessary.
- Bring the stock to the boil and, stirring with a whisk, add the egg mixture.
- Add the courgette puree to the stock and mix well. Add the fresh dill and cook for a few minutes. Season to taste with freshly ground pepper.
Menu suggestion: garnish the soup with a spoonful of cooking cream.
Enjoy!
Source: Oxin Growers
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Nutritional values
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