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Zucchini Soup
- RECIPE MAKES: 1 Portion
- PREP TIME: 10min
- COOK TIME: 10min
Method
Step 1
Place a pan over a medium heat; add the oil followed by the zucchini’s, and leak. Cook on a low heat for 5 minutes, until soft.
Step 2
Add the garlic and miso paste to the pan and cook for a further minute.
Step 3
Add water and lemon juice, cook for further 2 minutes.
Step 4
Add fresh basil; cook for a further 2 minutes until soft.
Step 5
Using an electric hand blender, blend until smooth.
Serving suggestions:
For a more filling meal serve soup with a piece of LP toast!
For bulk serving Quadruple zucchini, leek and water. Double garlic, lemon juice and miso paste(optional)!
Top tip:
For extra crunch add Croutons made from low protein bread.
Ingredients
- 1 tsp Olive oil
- 2 zucchini, chopped (approx. 160g)
- 30g Leek, sliced
- 1 Clove garlic, crushed
- Juice of ½ lemon
- ½ tsp Miso paste (optional)
- 250ml Water, cold
- Handful of Fresh basil, chopped
Table
