3x15DinnerBoil15 min
Warm Kefir Pumpkin and Zucchini Soup
A gentle warm kefir soup with pumpkin and zucchini. A light three-ingredient dinner that is quick and easy to make.
3 main products
2.5% Kefir - 300 mlPumpkin - 200 gZucchini - 150 g
Allowed extras
water, salt, black pepper
236 kcalP: 11F: 8C: 29
Cooking
- 1Wash the pumpkin and zucchini. Peel the pumpkin if needed and remove the seeds. Cut everything into small cubes so it cooks faster.
- 2Place the vegetables in a pot and add enough water to barely cover them. Bring to a boil and cook for 10–12 minutes until soft.
- 3Drain any excess water, if left. Add the kefir and a pinch of salt, plus a little black pepper if desired.
- 4Blend the soup until smooth and creamy. If it is too thick, add a little hot water and mix again.
- 5Pour into bowls and serve warm.
Menu type
Moderate calorie