Leek & No-Potato 'Zoup'
Keto Fitness Club
We know 'zucchini' is American, but let's be honest... 'zoup' has a nice ring to it. And we want to annoy our friend Ross, who hates us using 'zucchini' instead of 'courgette'. You're welcome Ross :D
Makes 3 portions - each portion (no additions) contains:
157 Calories / 4.5g Carbs / 3.8g Protein / 13.2g Fat
If adding 1 egg per portion, each portion contains:
242 Calories / 4.5g Carbs / 12.1g Protein / 18.9g Fat
If adding 100g poached haddock per portion, each portion contains:
230 Calories / 4.5g Carbs / 20.8g Protein / 13.7g Fat
If adding 30g Goats Cheese per portion, each portion contains:
240 Calories / 5.6g Carbs / 8.2g Protein / 20g Fat
If adding 30g blue stilton per portion, each portion contains:
280 Calories / 4.6g carbs / 10.9g Protein / 23.7g Fat
500g Courgette, skinned & diced (use the skin for courgetti recipes)
100g Leeks, sliced into 1-2cm chunks
40g/ml Unsalted Butter or Olive Oil
5g Vegetable Bouillon or Stock Cube in 250ml Boiling Water
1 Poached Egg per portion
100g Poached Haddock per portion
30g Goats Cheese per portion
30g Blue Stilton per portion
Melt the butter / oil in a medium saucepan and fry the leek & courgette over a low heat for around 3-5 minutes to allow the vegetables to soften.
Add the stock, bring to boil and then turn the heat to low and cover with a lid. Allow to simmer gently for 10 minutes.
The soup will naturally thicken as the courgette cooks. To create a smooth soup, use either a stick blender (this can be done with care whilst hot) or a nutri-bullet / jug blender (ensure you wait until the soup is cooled fully).
Season to your taste and serve with your choice of protein.
Nutrition per serving
Calories 157, Carbs (net) 4.5 grams, Protein 3.8 grams, Fat 13.2 grams