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Zucchini and Tomato Soup

Category Soup
Servings 2 servings
Calories 409 calories
Skill Required Basic
Duration 30 minutes

Don’t have any experience in making soups? No worries, because in this one for example, all you need to do is add the ingredients in a saucepan, pour a bit of stock and let it simmer until the ingredients combine their flavors. Another reason for you to try this soup is that it has all the right veggies you can think of: carrot, zucchini, corn and beans.




Ingredients
  • 2 tablespoons vegetable oil
  • 1 red onion, chopped
  • 1 carrot, chopped
  • 1/2 zucchini, diced
  • 1/4 cup (45 grams) sweet corn
  • 2-3 garlic cloves
  • 1 teaspoon dried oregano
  • 3 ounces (85 grams) white beans, canned
  • 1 cup (225 grams) tomato sauce
  • Salt
  • Pepper
  • 3 cups (750 ml) chicken stock
  • Spring onion (for serving)
  • Shredded parmesan (for serving)
Preparation
  • Heat the vegetable oil in a saucepan over medium heat.
  • Add the red onion, carrot, zucchini, and sweet corn. Add the garlic cloves and season with dried oregano.
  • Add the canned white beans, tomato sauce, and season with salt and pepper.
  • Pour the chicken stock.
  • Bring everything to a boil. Reduce the heat and simmer it for 10-15 minutes.
  • You can serve the soup with spring onion and shredded parmesan on top.
Nutrition Per Serving
Calories
409 kcal
Fat
19 g
Proteins
14 g
Carbs
50 g