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Sally's Mater Zucchini and Basil Soup by Luke Mangan

This best seller is one of the Mater's most popular menu items

30 mins
7 ingredients
$1.75 / person
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Sally's Mater Zucchini and Basil Soup by Luke Mangan

Ingredients

Serves = 4

500g zucchini, cut into chunks

1 tablespoon olive oil

¾ cup water

½ teaspoon reduced salt vegetable stock powder

10g shaved parmesan

1 tablespoon low fat milk

Large handful (25g) baby spinach

½ bunch fresh basil

It’s this easy

  • Preheat the oven to 160°C. Roast the zucchini for 15 minutes
  • Add the olive oil and zucchini to a large saucepan. Add water and stock. Simmer over a medium-high heat for 10 minutes until the zucchini is tender
  • Add parmesan, low fat milk, spinach, basil and pepper
  • Blend well until there are no lumps. Add more water as required to the desired consistency
  • Serve hot with fresh basil leaves and a drizzle of olive oil

*Recipe by Luke Mangan. Reproduced with permission.

Notes

Nutrition information (per serve):

  • Energy 359 kJ
  • Protein 4.3g
  • Fat 6.2g
  • Saturated Fat 1.2g
  • Carbohydrate 2.2g (Starch 0.1g, Sugars 2.1g, Added sugars 0g, Free sugars 0g)
  • Fibre 2.0g
  • Sodium 142mg
  • Calcium 59mg
  • Iron 0.8mg

Allergies

Contains: Dairy.
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Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
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  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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