Preparation Time: 5 minutes
Cooking Time: 45 minutes
The ingredients: for 6 portions
- 2 zucchini
- 2 onions
- 2 cubes of low fat chicken bouillon
- salt & pepper
Wash the zucchinis, remove both ends. Cut the zucchinis in blocks.
Peel the onions and cut those in blocks too.
Put this all together in a cooking pot. Add the 2 cubes and a liter of water.
Cook for 20 to 40 minutes, depends on how long the zucchini needs.
Mix the soup and season with salt and pepper.
I you like a lot of pepper in your soup and you like to put some portions in the freezer, remember the pepper will enforce. So it will come out of the freezer much spicier than you’ve put it in.
This recipe was handed over during a lunch conversation from woman to woman. Thank you Hildegard, you may not remember this conversation, but I’m still cooking and enjoying this regularly.