Zucchini-Leek Cream Soup
1 zucchini soup
½ leek stalk
5-6 tablespoons soy yogurt
½ teaspoon turmeric powder
2 pinches of Himalayan salt
* Wash and clean zucchini and leek and cut them into large pieces. Put them in a pot to boil for 5-7 minutes with 300-350 ml. water.
* Once cool, place them in blender and blend them for 2-3 minutes, add 2 pinches of Himalayan salt, ½ tsp turmeric powder.
* Serve it with mixing 5-6 tablespoons soy yogurt in each plate.
*Experts say that zucchini is a vegetable that prevent the buildup of cholesterol in the blood vessels and the development of heart disease, and protect us from colon cancer.
*Leek is a vegetable that belongs to the group of “cleaners” of the organism.
Its use in the diet is good for digestion, an excellent preventive medicine for cardiovascular diseases, good for kidney and the vitamin E that is present in it makes it your ally in achieving a healthy, supple and a gentle skin.
*Using these two vegetable soup you contribute to your good health.