Calorie content:
Kcal 45.6
Proteins 1,3
Fats 1.8
Carbohydrates 6.1
We need:
600 g zucchini
200 g eggplant
200 g onions
20 g garlic
15 g vegetable oil
20 g soy sauce (instead of salt)
150 ml milk 2.5%
20 g lemon juice
pepper, Provencal herbs
greens
Cooking method:
- Pour vegetable oil into the multicooker bowl.
Cut onion, garlic, eggplant and zucchini in any shape and cook in the “Fry” mode for 10 minutes. (You can add mushrooms here, it will be even tastier).
- Add soy sauce, herbs and peppers of Provence, hot water, so that the water covers the courgettes. Cook on Soup for 10 minutes
- Add milk.
- Puree the soup with a blender. Bring to a boil, but do not boil. Then add lemon juice, mix thoroughly.
- Serve cream soup with herbs!
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Une bonne recette Diet et bio !!!
Cool, merci Nadia.
Tony
Thank you)
I love that type of creamy soups. They are healthy and easy to make. I only add one or two potatoes, coz it makes the soup even more creamy!
I love cream-soups too. I love also with cauliflower or with mushrooms)
I hope it tastes better than it looks. It’s got to very healthy though.
Well, it look good for me, taste too)
Looks good
Thank you)
Sounds good and creamy
Thank you)
You’re welcome 😊