Recipe of Quick Red Zucchini/courgette Soup 275 cals whole batch of 1700 mils

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The ingredients needed to make Red Zucchini/courgette Soup 275 cals whole batch of 1700 mils:

1. Make ready 541 grams courgette (zucchini) sliced & quartered
2. Prepare 400 grams celery sliced & halved
3. Make ready 74 grams red onion diced
4. Take 275 grams passatta
5. Make ready 1 veg cube I used knorr
6. Get 30 ml Apple cider vinegar
7. Get 1/4 tsp garlic powder
8. Get 1/4 tsp coriander
9. Make ready 1/4 tsp onion powder
10. Make ready 1 touch chilli powder
11. Take 1 touch black pepper
12. Get 500 ml hot water
13. Get 200 ml hot water

It's delicious and a great way to use up all that There may be no better way to use the most prolific vegetable of summer than to puree a whole lot of it into a soup. Be sure work in batches and hold a kitchen towel over the top of the blender or processor. This hearty soup is loaded with mini turkey meatball, zucchini, vegetables and ditalini pasta. We make this zucchini soup feel a little more indulgent by stirring in some creme fraiche to make it This recipe is easy to double or triple the batch and then freeze in individual portions for quick work lunches.

Instructions to make Red Zucchini/courgette Soup 275 cals whole batch of 1700 mils:

1. Add stock cube to water
2. Add passatta, apple cider vinegar, garlic powder, coriander, onion powder, black pepper & chilli powder to veg stock & stir well set aside.
3. Add all veg to pan, I used an 8 in 1 then pour on passatta & stock mix plus other 500 mil hot water,
4. Give it a good stir, pop lid on and cook on medium for about 30 minutes. I set to 140°
5. When veg soft, turn off the heat and cool for bit then blend with hand blender until smooth.
6. Divide into bowls & serve or cool, lid & keep in the fridge. Will last upto 5 days..
7. Enjoy 👍

This hearty soup is loaded with mini turkey meatball, zucchini, vegetables and ditalini pasta. We make this zucchini soup feel a little more indulgent by stirring in some creme fraiche to make it This recipe is easy to double or triple the batch and then freeze in individual portions for quick work lunches. This freezable soup is a delicious way to use up a glut of courgettes, from BBC Good Food magazine. Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like.

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