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🍽️ Zucchini-Apricot Soup

148 kcal · 30 min · 4 servings

Ingredients

• 300 g zucchini (peeled, sliced)
• 300 g apricots (pitted and quartered)
• 500 ml apple juice
• 1 cinnamon stick
• 2 tbsp apple butter
• 150 g raspberries
• lemon balm

Instructions

1. 1. Bring the zucchini and apricots together with the apple juice, apple butter, and cinnamon stick to a boil, then simmer on low heat for about 15 minutes. Let cool, remove the cinnamon stick, and puree everything.
2. 2. Before serving, stir in the raspberries and garnish with fresh lemon balm.

Nutrition per serving

• kcal: 148
• Protein: 3 g · Fett/Fat: 1 g · Carbs: 30 g