Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 83.7
- Total Fat: 2.4 g
- Cholesterol: 81.4 mg
- Sodium: 120.1 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 4.3 g
- Protein: 4.8 g
View full nutritional breakdown of Zucchini Soup calories by ingredient
Zucchini Soup
Submitted by: TERRAMATERIntroduction
This soup is to be served with a cup of garlic yogurt on the sideDukan Cruise PV, Consolidation This soup is to be served with a cup of garlic yogurt on the side
Dukan Cruise PV, Consolidation
Number of Servings: 2
Ingredients
-
Zucchini, 600 grams
Dill weed, fresh, 1 cup sprigs
Egg, fresh, 1 medium
Lemon Juice, 0.5 lemon yields
Water, 3 cups
Salt
Tips
Directions
Slice the zucchini and the dill weed. Add the salt and cook them with little or no water added. When the zucchini is done to your taste add 3 cups of boiling water.
In a seperate cup, mix the egg with half a lemon's juice. Add the mixture to the boiling soup while stirring. The eggwhites will cook into strips and the yolk, together with the lemon juice, will give the water a creamy texture.
Serve with some yogurt (preferably garlic yogurt).
Serving Size: 2 cups
In a seperate cup, mix the egg with half a lemon's juice. Add the mixture to the boiling soup while stirring. The eggwhites will cook into strips and the yolk, together with the lemon juice, will give the water a creamy texture.
Serve with some yogurt (preferably garlic yogurt).
Serving Size: 2 cups
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