Zucchini Soup with Peanuts

Rinse, clean and coarsely dice the zucchini. Stir the water with the grained soup and cook the zucchini cubes over medium heat for 7 minutes.

In the meantime, remove the shell from the peanuts. Remove the brown skins from the seeds and chop coarsely.

Add the peanut cream to the soup and crush. Season to taste with the juice of one lemon, salt and freshly ground pepper.

Divide the soup evenly among plates and sprinkle with the peanuts.

Fry briefly in a frying pan without fat.

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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