Hi, my sweet friends!! Today I want to share with you a recipe we love which is healthy besides delicious. This zucchini soup can be served hot in winter or cold in summer, it’s good both ways.
As we are at less than a week for Christmas it’s time to start thinking about meals, menus and so on. Some years ago we were just waiting for the holidays to finish to get back to our usual digestive comfort, but about two years ago we decided to make a change and be more conscious about food, what to eat and how to eat it.
It will be in another post that I’ll explain why we don’t mix carbs and proteins in the same meal, but today I want to share how I do this yummy zucchini soup.
You will need the following:
- Potatoes (half the weight of the zucchini)
- Butter (optional)
I used 3 big zucchini (about 1,200 gr) and 2-3 potatoes (600 gr) and this served 4 people. If you want to make more, just remember to apply the rule of half potatoes regarding zucchini.
I added some water to the pressure cooker, just to cover the bottom. I peeled the zucchini (only if they are not organic) and the potatoes, diced them and cooked them with 10 gr butter and a pinch of salt for about 8-10 minutes.
Then I processed all until smooth in a food processor and served. In this occasion, I added some croutons which are really easy to make. I cut a loaf of bread into dices and fried them with a little olive oil in the pan.
This can be a great starter for Christmas, what do you think?
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