Zucchini, spinach and parsley soup — Meal
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Macros (per serving)

Fat

12%

(1 g)

Protein

22%

(4 g)

Carbs

66%

(12 g)

9 g Net,

3 g Fiber

72 Calories (per serving)

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Soups

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Zucchini, spinach and parsley soup

By Meal.com

Ingredients

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Liter

1

Onion

2 pieces

Garlic

2 cloves

Green chili peppers

1 piece

Zucchini

1 piece

Spinach

300 g

Fresh parsley

1 bunch

vegetable broth

1 l

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

20 min

1

Finely chop the onion and chop the green chili pepper and garlic.

2

Cut the zucchini into pieces.

3

Fry the onions until soft and fry the garlic and pepper for two minutes.

4

Add the sliced zucchini and cook over high heat, stirring constantly.

5

Then add the coarsely chopped parsley and finally the spinach.This will have to be done in steps; keep adding spinach when it has shrunk. When all the spinach has shrunk, add the broth. Bring it to the boil and simmer for 15 minutes. Puree the soup with an immersion blender and season with salt and pepper.

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Details

Diet

Paleo, Keto, Vegetarian, Sirtfood

Course

Lunch, Appetizer

Cooking equipment

Blender

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