Sweet potato and zucchini cream soup
Nutritional values per 1 serving: 444 kcal Carbohydrates 58 g Protein 11 g Fat 20 g
Preparation: 20 min
Easy
Preparation: 20 min
Easy
Ingredients:
- 1 g ground black pepper
- 10 g ginger root
- 160 g sweet potato
- 500 g vegetable broth - CVR
- 100 g Squash-summer, raw
- 1 g salt
- 70 g Rye bread from whole grain
- 30 g almonds, sweet
- 10 g Oil, olive
Method of cooking:
- On the lid of the bowl, place a bowl and weigh 70 grams of gluten-free bread. Set aside.
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