Dinner • Vegetables • up to 30 min • Pot Sugar-free • Gluten-free • Meat-free
Ingredients: * Zucchini – 1 small (180 g) * Onion – 1/4 pc. (30 g) * Butter – 1 tablespoon (15 g) * Cream 30% – 2 tablespoons (30 ml) * Salt – to taste * Pepper – to taste * Water – 200 ml
PREPARATION – POT: * Cut the zucchini and onion into cubes. * Heat the pot and add butter. * Sauté the vegetables for 3-4 minutes. * Pour in water and cook for about 10 minutes until soft. * Blend until smooth. * Add cream, season with salt and pepper. * Reheat briefly before serving.
📊KETO (1 serving): * Calories ~430 kcal * Fat ~34 g * Protein ~6 g * Net carbs ~5 g
💡 TIP: * If you want a more velvety cream, blend the soup longer and at a higher speed. revolutions.
