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Healthy, healthier … zucchini! These marrow squash courgettes contain just 14 calories per 100 g, making them one of the least calorific vegetables of all. Combine a cucumber lookalike with sweet mango fruit for a soup that’s filled to the brim with vitamin A, vitamin C, magnesium and zinc.


  • 1 mango
  • 1 zucchini (courgette)
  • Olive oil
  • 1 piece ginger
  • 1 stalk lemongrass
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1-2 tsp vegetable stock
  • 400 ml water


Step 1: Wash the zucchini, peel the mango, then chop both and put them in the blender.

Step 2: Cut the ginger and lemongrass into 2 cm pieces and add them to the blender.

Step 3: Add 1-2 tsp vegetable stock, 2 tsp olive oil and a pinch of salt and pepper. Pour in 400 ml of water.

Step 4: Select the automatic program for fine soups on your blender. This cooks everything for 30 minutes at 100 °C and mixes ingredients up to 20 times at medium speed. It also keeps soup hot and stirs it continuously for 20 minutes. Enjoy!

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