Cauliflower and Zucchini Cream Soup

Cauliflower and Zucchini Cream Soup — 180 ккал

25 min
Easy
1 serv.

Description

A light, coating cream soup without frying, ideal for an inflamed stomach.

Rating

Average rating:—
  1. Peel and dice potato. Break cauliflower into florets. Dice zucchini.
  2. Pour water and milk into a pot, bring to a boil.
  3. Add vegetables to the boiling liquid, add a pinch of salt. Simmer over low heat for 15-20 minutes until soft.
  4. Blend soup with blender until smooth.
  5. When serving, add a spoonful of cold cream.
180
kcal
8.0 g
Protein
22.0 g
Carbohydrates
6.0 g
Fats