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Add a photoMild, creamy, #simple and delicious #soup that can be prepared in a flash.
Ingredients
- 20 g butter
- 1 tbs olive oil
- 2 tbs oat flakes
- 1 zucchini (270-300 g), coarsely grated
- 500 ml water
- 200 ml sour cream
- 1 tsp dill or parsley, chopped
- ½ tsp sea salt
- ¼ tsp pepper
Directions
1.
In a soup pot sauté oatflakes in hot oil and butter, stirring constantly, for 2-3 minutes. Mix in grated zucchini and water; bring to the boil, then lower the flame and cook for 5 minutes until zucchini is tender.
2.
Stir in sour cream and with a stick blender puree the soup to desired consistency. Season with salt and pepper, and sprinkle with chopped dill or parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 153 | 82% |
| Total Fat 17.45g | 22% |
| Saturated Fat 8.71g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 368mg | 15% |
| Potassium 215mg | 6% |
| Total Carbs 6.28g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.51g | 2% |
| Protein 2.45g | 4% |
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