Vegetable Soup with Zucchini and Carrots Stars
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
14
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 14 kcal | (1 %) | ||
| Protein | 1.5 g | (2 %) | ||
| Carbohydrates | 1 g | (1 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Wash and peel the vegetables. Roughly chop up 1 zucchini and 1 carrot. Bring the vegetable broth to a boil and cook for 20 minutes at low heat. Strain the broth through a sieve. Season with salt and pepper. Stir in the sherry. Cut the remaining carrot and zucchini into slices. Cut out small stars with a cookie cutter. Add the vegetables to the broth and cook for 5 minutes.
2.
Rinse the parsley, shake dry and pluck off the leaves. Chop coarsely.
3.
Add the parsley to the vegetable soup and serve.
