food / Recipes

Zucchini Anti-Inflammatory soup

It’s snowing today, which is quite rare here in Amsterdam. This soup was perfect for a cold breezy day .

I cook vegetable soups every week. We love them at home during winter and it’s a good way to feel vegetables to your kiddos.

This one doesn’t take more than 40 minutes to cook. These are the ingredients you will need:

  • 3 Zucchini’s (clean well and cook with peel)
  • 1 leek
  • 1 potato
  • 1 onion
  • Olive oil
  • 1 or 2 tbs of turmeric
  • 1tbs of truffle parmigiano powder
  • 1tbs of ginger
  • Half a cube of organic chicken broth
  • 500 ml of water
  1. First, cook the sliced onion, leek and zucchini in a deep pan for about 10 minutes with extra virgin olive oil.
  2. Once slightly tender, add the water, turmeric, ginger and the organic broth cube and diced potato.
  3. Let boil, simmer and cook for about 25/30 minutes.
  4. Once cooked, puree on a food processor on high speed.

Serve and top with Truffle Parmigiano powder, use GOGLOOW for discount. You will love it, I promise.

Stay healthy, stay safe.

Lots of love,

Carolina

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