Stomach-Soothing

Broccoli Zucchini Soup

4.666665
Average: 4.7 (3 votes)
(3 votes)
Broccoli Zucchini Soup

Broccoli Zucchini Soup - Light dinner with lots of fiber

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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
241
calories
Calories

Healthy, because

Even smarter

Nutritional values

Potatoes are great fillers: they provide long-chain carbohydrates that can only be metabolized slowly by the body. For people with high blood pressure, zucchini are the perfect choice, because the vegetable brings a lot of blood pressure-lowering potassium to the plate.

If you like, prepare a larger portion of the broccoli zucchini soup and freeze some of it so you always have a healthy and quick meal at hand.

1 serving contains
(Percentage of daily recommendation)
Calorie241 cal.(11 %)
Protein13 g(13 %)
Fat13 g(11 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K272.4 μg(454 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.6 mg(43 %)
Folate93 μg(31 %)
Pantothenic acid1.9 mg(32 %)
Biotin4.6 μg(10 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C132 mg(139 %)
Potassium945 mg(24 %)
Calcium186 mg(19 %)
Magnesium89 mg(30 %)
Iron3.3 mg(22 %)
Iodine34 μg(17 %)
Zinc1.7 mg(21 %)
Saturated fatty acids4 g
Uric acid150 mg
Cholesterol10 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 stalks Celery (with greens)
3 potatoes
2 Tbsps olive oil
36 ozs Vegetable broth
salt
peppers
1 Zucchini
14 ozs Broccoli
38 ozs Baby spinach
1 Tbsp lemon juice
2 ozs Feta
2 Tbsps Pumpkin seed
How healthy are the main ingredients?
BroccoliCeleryFetaPumpkin seedolive oilpotato
Preparation

Kitchen utensils

1 Immersion blender

Preparation steps

1.

Clean the celery, wash, set aside the green, cut the stalks into small pieces. Peel, wash and coarsely dice the potatoes.

2.

Heat oil in a saucepan. Sauté celery and potatoes for 3 minutes over medium heat. Add broth and simmer everything for 10 minutes at low heat.

3.

Along the way, clean and wash the zucchini and broccoli. Cut zucchini into small pieces and broccoli into florets, finely dice the stalk. Wash spinach and shake dry.

4.

Add zucchini, broccoli and spinach to soup and simmer for another 7 minutes. Puree broccoli-zucchini soup with a hand blender until very fine and creamy, season with lemon juice, salt and pepper and pour into bowls. Crumble feta over it, grind pepper over it and garnish with pumpkin seeds and celery leaves.