Zucchini Soup
Vegetable soups and salads provide an excellent source of fibre, vitamins, and nutrients and are easy to digest. Try this recipe to serve as a part of a healthy and tasty meal to your family.
Ingredients
- 1⁄2 kg yellow zucchini
- 12 whole almonds
- 1⁄2 cup water
- 1⁄4 teaspoon pepper powder
- 3-4 basil leaves
- lemon juice to taste
- salt to taste
Instructions
- Boil the zucchini and almonds together.
- Blend them.
- Add salt and pepper to taste.
- Add little water to get smooth consistency.
- Cook for 2-3 minutes.
- Wash the basil leaves and add to the soup.
- Add lemon juice and serve hot.
Nutrition Facts
Servings Per Container 4
Calories 164
Total Fat 6.7g
Total Carbohydrate 17.7g
Protein 6.7g
