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Courgette Soup with Marjoram and Gluten Free Croutons
time
65 min
A wonderfully delicate and warming soup that will comfort your senses all year round.
A wonderfully delicate and warming soup that will comfort your senses all year round.
This delicious gluten free vegetable soup recipe packs in the flavour and nutrients, plus it’s a great way to use up a glut of courgettes. The rustic vegetable tastes combine with the aromatic herbs and gluten free croutons for a comforting yet low-calorie meal. The perfect starter to any dinner, but also just as good on its own as a light and warming lunch. Either way, it’s best served with gluten free soft white bread rolls for dipping and dunking. The soft crumb is a lovely contrast to the crunchy gluten free croutons and is ideal for soaking up the creamy vegetable broth.
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Preparation
in 25 minutes
Cooking
in 40 minutes
Temperature
180 °C
- Slice the zucchini and onion into small cubes and put them in a deep casserole with the garlic, salt and milk.
- Cover and cook for 10 minutes. Next add one litre of water, bring to a boil and cook for another 30 minutes.
- Cut the bread slices into 1/2 cm cubes, pour a little olive oil over them, place on oven parchment and bake.
- To brown them, bake at 180° C until they become a gold colour.
- At the end of cooking add the chopped marjoram, pepper and sprinkle with grated cheese and croutons.
Ingredients
6-8
slices
450
g
courgettes
1
onion
1
clove of garlic
1
bunch
marjoram
3
tbsp
milk
2
tbsp
Parmesan cheese, grated
salt and pepper
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
492 kj
116 kcal
Carbs
22 g
Fat
1 g
Protein
4 g
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