Zucchini Soup

Cut onions, coarsely grate zucchini. Make with milk and vegetable soup in closed saucepan for 10 min. In the meantime, dice bread and toast in hot butter until brown.

Blend the soup in a hand mixer or with a hand blender and season to taste with salt and freshly ground pepper. Fold in crushed garlic and bring to the table sprinkled with sprouts and bread cubes.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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