Delicious and healthy, here’s how to make Zucchini soup and floating island
© Thinsktock
Practical information
- Total time: 27 min
- Preparation time: 15 min
- Cooking time: 12 min
- Number of people: 4
- Difficulty: easy
- Average cost
- Type: Entrance
- Category: Soup
- Nutritional criteria: Low calories, High in fiber, Gluten free,
Preparation
- In a salad bowl, work the drained ricotta with a spoon to homogenize it. Whip the egg white
- snow firm and fold it delicately into the ricotta. Reserve in the fridge.
- Brown the sesame seeds in 1 tbsp. to s. olive oil. Book.
- Cut the ends of the zucchini and the celery stalk, then slice them.
- Peel, degerm and squeeze the garlic cloves. Brown them for 1 min in a Dutch oven with 1 tbsp. to s. olive oil.
- Add the vegetables, sprinkle with the broth, then simmer
- for 10-12 min. Mix with the basil (reserve a few leaves).
- Serve the soup, add a quenelle of ricotta (formed with 2 tablespoons), sprinkle with sesame seeds, coat with a drizzle of olive oil
- and decorate with the reserved basil.
She has zucchini under her green skin! Source of fiber, vitamin B9 (protein synthesis) and copper (against oxidative stress, transport of iron), it contains carotenoids (lutein, zeaxanthin…) and rutin (family of flavonoids), antioxidants. All for less than 17 Cal / 100g.
