Zucchini Soup With Corn Flour



  • Black pepper (1 Teaspoon)
  • Salt (1 Dessert Spoon)
  • Water (6 Cups of Water)
  • Lemon (1 Piece)
  • Green zucchini (2 Pieces)
  • Cornflour (3 Tablespoons)
  • Olive oil (0.5 Tea Cups)


Let's start by adding olive oil and cornmeal to the pot and frying. When the color of the corn flour starts to change, let's add the grated zucchini.

Sprinkle salt and pepper on the grated zucchini and fry until the zucchini releases their juices.

When the pumpkins release their juice, add the measured water, squeeze the lemon and cook for 20-25 minutes.

Let's serve hot.


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