Kale and zucchini soup with bread
Nutritional values per 1 serving: 560 kcal Carbohydrates 59 g Protein 17 g Fat 32 g
Preparation: 20 min
Easy
Preparation: 20 min
Easy
Ingredients:
- 1 g ground black pepper
- 1 g curry powder
- 300 g vegetable stock - CVR
- 200 g Squash-summer, raw
- 20 g kale
- 45 g Carrot
- 1 g salt
- 70 g condensed coconut milk
- 10 g Oil, rapeseed
- 80 g Chleb bezglutenowy z pełnego ziarna
Method of cooking:
- Place a bowl on the lid of the mixing bowl and weigh 80 grams of gluten-free bread in it. Set aside.
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