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We hope you got benefit from reading it, now let’s go back to red zucchini/courgette soup 275 cals whole batch of 1700 mils recipe. To make red zucchini/courgette soup 275 cals whole batch of 1700 mils you only need 13 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Red Zucchini/courgette Soup 275 cals whole batch of 1700 mils:
- Get 541 grams courgette (zucchini) sliced & quartered
- Prepare 400 grams celery sliced & halved
- Get 74 grams red onion diced
- Take 275 grams passatta
- You need 1 veg cube I used knorr
- Prepare 30 ml Apple cider vinegar
- Take 1/4 tsp garlic powder
- Use 1/4 tsp coriander
- Get 1/4 tsp onion powder
- Use 1 touch chilli powder
- Use 1 touch black pepper
- Prepare 500 ml hot water
- You need 200 ml hot water
Instructions to make Red Zucchini/courgette Soup 275 cals whole batch of 1700 mils:
- Add stock cube to water
- Add passatta, apple cider vinegar, garlic powder, coriander, onion powder, black pepper & chilli powder to veg stock & stir well set aside.
- Add all veg to pan, I used an 8 in 1 then pour on passatta & stock mix plus other 500 mil hot water,
- Give it a good stir, pop lid on and cook on medium for about 30 minutes. I set to 140°
- When veg soft, turn off the heat and cool for bit then blend with hand blender until smooth.
- Divide into bowls & serve or cool, lid & keep in the fridge. Will last upto 5 days..
- Enjoy 👍
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful bacteria from spreading and growing. You can take some actions to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food like poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms disperse bacteria more readily. Keep worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will want to wash them thoroughly.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like fish, poultry and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed completely first
Buy raw fish or meat and store on the bottom shelf of the fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you’re going to use was stored properly (according to any storage directions ) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that state just how long you can keep the food and if it must go from the fridge.
This kind of food frequently has special packaging to keep it fresh for more. But it will go off immediately once you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of example, you may see’eat within two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, since it might contain dangerous bacteria. Best before dates
When this date runs out, it does not mean that the food will be harmful, but its flavour, texture or colour might start to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. After this date, the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and may make you sick.
If you plan to use a egg after its best before date, be certain you only use it in dishes where it will be completely cooked, so that both yolk and white are solid, like in a cake or even as a hard-boiled egg.
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