How to Cook a Lowcarb Cold Zucchini + Cottage Cheese Soup

by babs veloso

this is the perfect option for weeknights. it's a lowcarb, light and delicious soup - and my favorite part, super easy to cook.

Supplies

  • 2 onions
  • 3 Zucchini
  • 2 Cups vegetable broth
  • 1 ½ water
  • 3 Tablespoons cottage cheese
  • 2 garlic clove
  • salt
  • pepper
  • 1 Tablespoon olive oil
  • Instructions

    Step 1

    ingredients

    Step 2

    chop the onions. don't mind the size, we'll blend it in the end.

    Step 3

    do the same for zucchinis

    Step 4

    dissolve the solid vegetable broth in boiling water on a separate saucepan

    Step 5

    cook the onions with the olive oil for about 5 minutes, stirring occasionally

    Step 6

    add the zucchinis and let them cook for 5 more minutes, in medium heat, stirring occasionally

    Step 7

    add the garlic

    Step 8

    salt and pepper

    Step 9

    after 5 minutes, add 2 cups of vegetable broth to the zucchini pan

    Step 10

    let it cook for 3 more minutes, until zucchini is softened

    Step 11

    blend the mix until smooth

    Step 12

    I like to blend hot liquids in parts

    Step 13

    add 3 teaspoons of cottage cheese and blend it all together. correct salt and pepper before blending the soup for the last time.

    Step 14

    and you're done. let it cool for 20 minutes before putting it in the fridge

    Step 15

    and voila! finish it with a small wheat toast, cottage cheese, olive oil and pepper.