John Myers
Contents
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Ingredients
- 2 Zucchini
- 1 Diced shallot
- 500 ml Yeast-Free vegetable broth
- 50 ml Lactose-Free milk
- Salt, pepper, 1 tbsp olive oil
Instructions
- Wash the zucchini, then cut lengthways into strips and then dice
- Heat the olive oil, sauté the shallot cubes briefly in it and then add the zucchini cubes
- Deglaze with vegetable stock and simmer for about 10 minutes, then season to taste and season a little if necessary
- Heat the milk, then whip with a milk frother
- Puree the zucchini soup with a hand blender (add a little liquid if you like)
- Arrange in a cup, then pour milk foam over it ... Done!
Nutrition
Serving: 100gCalories: 33kcalCarbohydrates: 2.4gProtein: 1.7gFat: 1.8g
