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Zucchini, Not Bland At All

Zucchini Soup

Image source: www.eatlifewhole.com

The zucchini is packed with Vitamin C and A, as well as folate, which are powerful antioxidants that help fight oxidative stress that can lead to many different types of cancer.

It has effective anti-inflammatory agents and with magnesium and potassium, the zucchini helps lower blood pressure and cholesterol. Maganesium can help collagen to form, thus allowing for healthy skin and wound-healing.

Zucchini is often maligned as a boring vegetable without a strong flavour of its own. But this receipe can be served hot or cold and is a great meat free meal.

Chilled Zucchini Soup

Olive oil
Butter
1 large clove garlic
1 onion, chopped finely
4 zucchini’s, half-mooned
3 cups vegetable stock
1 lemon, juiced
2-3 cups plain yoghurt
½ cucumber, diced
Herbs, micro or chopped
Salt and pepper

Method
Heat olive oil and butter in a pan. Add onion and saute for five minutes on medium heat. Add zucchini and garlic until softened. Add stock, reduce heat, cover and simmer for 15 minutes. Cool then blend with 2 cups of yoghurt and lemon. Place in bowl with swirls of yoghurt, cucmber and favourite herbs as garnish.

*Can be served hot also.

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