Low-calorie broccoli and zucchini soup

Ingredients for 4 servings:

• 1 broccoli
• 2 zucchinis
• 4 m.-sized potatoes
• 50 ml condensed milk, 4%
• 2 cloves garlic
• nutmeg
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick, tasty and easy

Bring a large pot with a little (about 300 ml) salted water to a boil and bring to a boil. In the meantime, peel and dice the potatoes and garlic, and add them. Wash the broccoli and divide it into florets, and add it. Wash the zucchini and cut it into approximately 1 cm thick slices, and add it. Pour in a little hot water from the kettle until it is almost half covered with water and add more salt. If desired, you can add a little vegetable stock instead of salt. Simmer for about 15-20 minutes on speed 1 with the lid closed. Once the vegetables are soft, remove from the heat and puree with a hand blender. Add the condensed milk and adjust the consistency to your liking, adding more stock or semi-skimmed milk if you want the soup to be a little thinner. Season to taste with salt, pepper, and nutmeg.