**Dinner • Vegetables • up to 30 min • Pot** Sugar-free • Gluten-free • Meat-free
**INGREDIENTS:**
* Zucchini – 1/2 large (180 g) * Cream 30% – 30 ml * Clarified butter – 1 teaspoon (5 g) * Salt, pepper – to taste * Water – 400 ml
**PREPARATION:**
* Cut the zucchini into slices. * Boil in water for 10–12 minutes until soft. * Add butter and cream. * Blend until smooth. * Season with salt and pepper, reheat before serving.
📊 **KETO (1 serving):**
*Calories ~290 kcal • Fat ~24 g • Protein ~6 g • Net Carbohydrates ~4 g*
💡 **TIP:**
*If the soup is too thick, add a little hot water.*
