The amount: 6 people
Calories: 109.56kcal
Ingredients
- 6 small zapallos (zucchini) peeled and chopped;
- 1 chopped onion;
- 1 clove of garlic;
- Olive oil to saute the vegetables to taste;
- 1 vegetable broth;
- 1/2 Cup of tea) of milk;
- 1/2 tbsp of cornstarch;
- Salt and pepper to taste.
Instructions
- First, sauté the onion and garlic in a pan using olive oil;
- Then add the zapallos, the vegetable stock and half a liter of water.
- When the zucchinis are cooked, turn off the heat;
- Separate two spoons of the broth and beat the vegetables in the blender;
- Mix the reserved broth with the cornstarch and milk, mixing everything very well;
- Put the mixture on the heat and when it starts to boil, add the beaten contents;
- Now stir everything well, adding the salt and seasonings;
- Stir constantly and keep the heat between medium and low;
- When the soup is creamy, turn off the heat and serve.
Nutrition
Serving: 127g | Calories: 109.56kcal | Carbohydrates: 13.26g | Protein: 1.99g | Fat: 5.84g | Fiber: 2.36g
Have you already prepared this recipe?mention @Cozinhadave or tag #cooking!