Name: Zucchinisuppe mit Kürbiskernen
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 Portionen
Ingredients: 500 g Zucchini (2 Stück); 150 g Kartoffel (1 Stück); 60 g Zwiebel; 500 ml Gemüsebrühe; 15 g Olivenöl (1 EL); 20 g Kürbiskerne; 10 g Zitronensaft (2 TL); Knoblauch, Salz, Pfeffer

Recipes Soups

35minutes, 20 of them waiting

266Calories

9gProtein

2servings

Soups anyone can vegan low calorie

In August nobody can keep up with the courgettes. As a soup two big ones disappear at once, and the potato makes it creamy without any need for cream.

Ingredients

Forservings

500 gCourgette (2 piece)
150 gPotato (1 piece)
60 gOnion
500 mlVegetable stock
15 gOlive oil (1 tbsp)
20 gPumpkin seeds
10 gLemon juice (2 tsp)
Garlic, salt, pepper

How to make it

Soften the onion and garlic in the oil, add the diced courgette and potato, pour in the stock, cook for twenty minutes.
Blend it fine and season with lemon, salt and pepper.
Toast the pumpkin seeds in a dry pan and scatter them over.

One tip

Cold from the fridge it is just as good on hot days.

Nutrition per serving

Calories	266
Protein	9 g
Fat	13 g
Carbs	28 g

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.

Your daily need

kcal —

2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.