4 Serves
73 Mins
Wash and dice the courgettes and peel the onion using a chefs knife on a cutting board.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
41 µg / 400 µgCalcium
55 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
228 mg / 4,700 mgSodium
573 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the olive oil in a large saucepan over medium heat.
Add the diced onion and courgettes to the saucepan, sautéing until they begin to soften.
Pour in water to cover the vegetables and simmer until the courgettes are tender.
Stir in the fresh mint and season the broth with salt and pepper to taste before serving hot.
9
g47
g11
g
