100% Guilt-Free: Light Zucchini Cream

Ingredients:: 2 zucchini; 1 onion; 2 medium potatoes; 1 small portioned low calorie cheese; 100 ml of skimmed milk; 30 g parmesan cheese, shavings; Salt and black pepper

(Traditional version: 389 kcal - Light version: 97 kcal)

If you are looking for easy but also light creams or soups , you have to try this light zucchini cream. By substituting skimmed milk for the cream and a low-calorie cheese, and dispensing with the croutons or other caloric bits, we managed to reduce almost 300 calories!

The result is a delicious 100% guilt-free soup , which you can indulge in from time to time, and also a dish suitable for vegetarians, because of animal origin it only contains dairy. And if you want a vegan version, you can use to thicken mushrooms or cashews in place of milk and cheese.

How to make light zucchini cream step by step

Prepare the ingredients. Wash the zucchini, peel them and cut them into slices. Peel the onion and potatoes and cut them into pieces.
Cook the vegetables. Put a saucepan with 1 l of water on the fire, add a teaspoon of salt and add the vegetables. Cover the saucepan and cook over medium heat for 20 minutes. Take it off the heat, remove some of the cooking water, and set it aside.
Incorporate the milk. Add the cheese and the milk and blend it with a mixer until you get a homogeneous cream. Rectify the thickness with the cooking broth that you had reserved.
Plate and serve. Divide into individual bowls. Sprinkle with the Parmesan shavings and a pinch of black pepper. And add a thin slice of green lemon, which gives it an acid touch that feels great.