Zucchini and Apricot Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 300 grams Zucchini (peeled, sliced)
- 300 grams Apricot (pitted and quartered)
- 500 milliliters Apple juice
- 1 Cinnamon stick
- 2 Tbsps Apple butter
- 150 grams Raspberries
- Lemon balm
Preparation steps
1.
Combine zucchini and apricots with apple juice, apple butter and cinnamon stick, bring to a boil and simmer, covered, for about 15 minutes. Cool, remove cinnamon stick and puree.
2.
Fold in raspberries and garnish with lemon balm leaves. Serve.
