Of which 3.8 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Unsaturated fat (olive oil)
Allergens none
Creamy zucchini soup with ginger and turmeric
A light, creamy soup, ready in 25 minutes.
Ingredients
- 2 medium zucchini, chopped (400 g / 14 oz)
- 1 medium onion, chopped (150 g / 5½ oz)
- 2 cloves garlic, minced (6 g)
- 2 cm (¾ in) fresh ginger, grated (10 g)
- 750 ml (3 cups) unsalted vegetable broth
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- ½ tsp ground turmeric (2 g)
- chopped fresh parsley or cilantro (optional), to taste (5 g)
- sea salt and black pepper, to taste
Method
- In a large pot, heat the olive oil over medium heat. Sauté the onion for 3–4 minutes, until soft. Add the minced garlic and grated ginger and cook for 1 more minute, until fragrant.
- Add the chopped zucchini and the turmeric. Stir well and cook for 5 minutes.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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