Zucchini & Stilton Soup
Servings: 6 servings
A creamy zucchini soup with Stilton cheese
- 2 tablespoons coconut oil
- 1 medium onion peeled & chopped
- 2 cloves garlic peeled & chopped
- 1 lb zucchini cut into chunks
- 750 ml vegetable stock or chicken stock
- 2 oz Stilton cheese crumbled
- ½ teaspoon salt
- ½ teaspoon black pepper
Heat the coconut oil in a saucepan on a low heat.
Add the onion and garlic and cook for 2-3 minutes, until tender.
Add the zucchini and cook for a further 7 minutes, stirring to ensure they do not go brown, but cook evenly.
Add the stock, bring to the boil and simmer for 7 minutes until the zucchini are tender.
Add the Stilton cheese, salt and pepper and cook for 3-4 minutes.
Blend in either a processor or with a hand blender.
Eat, slurp and enjoy!
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 102kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Fiber: 1g