Clear Clear Soup with Zucchini

Clean the zucchini, rinse. First cut lengthwise into narrow slices, then into long strips (or cut zucchini into sticks). Peel and finely dice onion. Heat oil and sauté onion until translucent. Add zucchini and sauté briefly. Extinguish with 3/4 of water, bring to boil and let clear soup dissolve in it. Cook for about 5 minutes. Rinse thyme and pluck leaves. Cut the roast into cubes. Heat both in the clear soup. Season with salt, pepper and a little Worcestershire sauce.

Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins and easy to digest – just right for a light meal!

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