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🍽️ Zucchini-Apricot Soup

148 kcal · 30 min

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. Place the zucchini and apricots in a pot along with the apple juice, apple butter, and cinnamon stick.
2. 2. Bring the mixture to a boil, then simmer on low heat for about 15 minutes.
3. 3. After cooking, let the mixture cool and remove the cinnamon stick.
4. 4. Puree everything until a smooth consistency is achieved.
5. 5. Before serving, stir in the raspberries.
6. 6. Garnish with fresh lemon balm.

Nutrition per serving

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