Zucchini Cream Soup with Apple

For pregnant and breastfeeding women: Mild main meal

If you cannot tolerate raw vegetables now, you should have a gently cooked vegetable meal every day. This soup is low in fat, contains lots of fresh vegetables and valuable egg white. The large mass of liquid is especially beneficial for nursing mothers. Eat fresh fruit for dessert.

Rinse zucchini, cut into slices, chopping the ends small. Separate onion roots and wilted leaves, cut onions into pieces. Remove peel from potatoes, chop into small cubes. Rinse apple, cut into eighths and remove core. Bring the vegetables and fruit to the boil in a saucepan with the vegetable soup and simmer at a low temperature for 20 minutes. Afterwards turn through the whisk or grind in the hand mixer. Beat with buttermilk and crème fraîche.

Add cinnamon, salt, juice of one lemon and pepper, season to taste. Add lemon balm and cottage cheese at the end and heat briefly.

If it’s hot outside, you can serve the soup just as well cooled.

fresh is: fennel, kohlrabi, carrots, cauliflower are well tolerated.

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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