Pan Zucchini Soup

This wonderful soup will win you over from the very first spoonful! It stands on its own as a meal, perfect for either lunch or dinner.

Recipe author

Servings:

Beef

500

Zucchini

Potatoes

300

Carrots

Onion

Parsley

Ground black pepper

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 10 g

Fats 15 % 3 g

Carbohydrates 35 % 7 g

92 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get the vegetables for the soup ready.
Step 2:

Choose your soup meat and get it ready to cut up.
Step 3:

Cut the meat into serving-size pieces, any shape and size you like.
Step 4:

Start cooking the meat, simmering it until nearly done.
Step 5:

Skim off any foam that rises to the surface as it cooks.
Step 6:

Add the onion to the broth to keep it clear.
Step 7:

Slice the carrots using a crinkle cutter.
Step 8:

Add the carrots and potatoes to the pot, bring to a boil, lower the heat, and cook until the potatoes are tender.
Step 9:

Cut the zucchini into rounds about 1/2 inch (1.5 cm) thick.
Step 10:

Fry the zucchini in a skillet, seasoning with salt and pepper to taste.
Step 11:

Once the potatoes are done...
Step 12:

Chop the parsley and finish the soup with the fried zucchini and parsley right before serving!
Step 13:

Rich in flavor and simple to make, this Pan Zucchini Soup is absolutely finger-licking good!