Chilled Zucchini and Apple Soup
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
182
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 kilogram Zucchini
- 200 grams starchy potatoes
- 500 grams green Apple
- 1 stalk Leeks
- 500 milliliters Vegetable broth (prepared)
- ½ l Buttermilk
- juice of lemons
- salt (pepper)
- 2 tsps Cumin
- 2 Tbsps Turmeric
- 4 Tbsps Sesame seeds
- 3 sprigs Lemon balm
Preparation steps
1.
Rinse zucchini, potatoes and apples and pat dry. Trim ends of zucchini and cut into slices. Rinse, trim and slice leeks. Peel and potatoes. Cut apples into eighths and core.
2.
In a pot, combine zucchini, potatoes, leeks, apples and vegetable broth. Bring to a boil. Cover and cook over medium heat, about 10 minutes. Let cool, then puree.
3.
Stir in buttermilk, lemon juice and spices. Season with salt and pepper. Toast sesame seeds in a dry frying pan and stir into soup. Rinse lemon balm and strip leaves from stems. Sprinkle leaves on soup.
4.
Rinse zucchini and apple and pat dry. Trim ends of zucchini and slice very thinly. Quarter apples, remove core and slice very thinly. Garnish soup decoratively with zucchini and apple slices.
