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Pumpkin & zucchini soup with choice of topping: goat cheese, basil, and hazelnut OR Roquefort, basil, and sesame, sugar-free and low glycemic index (GI)

The great comeback of Pumpkin & zucchini soup with choice of topping: goat cheese, basil, and hazelnut OR Roquefort, basil, and sesame. Personally, I love both versions. Pumpkin has a GI of 60... not very low but its glycemic load is low, so if we eat it in small quantities, it's fine. To lower the GI, I added zucchini. The soup is lighter and the taste of pumpkin remains prominent.

Vegetarian Soup Vegan Low GI Public
Course: Starter
Preparation time: 5 minutes
Cooking time: 30 minutes
Energy: 77 kcal / serving

Instructions

  • 1.   -1/2 pumpkin
    - 3 zucchinis
    - 15 cl of oat cream
    - salt/pepper
    - turmeric
  • 2.   And in the end, the topping cheese (or other if vegan), basil, and choice of seeds.

Ingredients for servings

  • ½ red kuri squashes
  • 3 zucchinis
  • 15 cl of oat cream
  • 1 pinch of turmeric powder
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    77 kcal
    4 %
  • Fat
    0,52 g
    1 %
  • of which saturated
    0,13 g
    1 %
  • Carbohydrates
    6,74 g
    3 %
  • of which sugar
    ?
    ?
  • Protein
    2,64 g
    5 %
  • Fibers
    3 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.