Spicy Zucchini Soup

Coarsely chop the onion zucchini and finely chop the garlic. Put the zucchini and garlic in a bowl.

• ½ Onion, yellow (~ 1.4 oz)
• 1 Zucchini (~ 7.8 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the olive oil in a pot over medium heat. Sauté the onions until translucent. Add the zucchini and garlic and fry for approx. 3-5 minutes.

• 1 Tbsp Olive oil

Pour in the vegetable broth, bring to a boil and let simmer for approx. 15 minutes.

• 1 ⁠½ cups Vegetable broth

Remove the pot from the heat and blend with an immersion blender until creamy.

Season with salt, pepper, crushed pepper, and lemon juice.

• Salt
• Black pepper
• ½ tsp Crushed pepper
• ½ Lime, organic (~ 0.7 oz)

Coarsely chop the mint and cilantro. Serve the soup with bread and top with the mint and cilantro.

• 5 leaves of Mint, fresh (~ 0.1 oz)
• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
• 3.5 oz Whole wheat bread

Enjoy your meal!