Chilled Zucchini Bisque

0
Average: 0 (0 votes)
(0 votes)
Chilled Zucchini Bisque
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
141
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie141 kcal(7 %)
Protein3.86 g(4 %)
Fat8.74 g(8 %)
Carbohydrates14.23 g(9 %)
Sugar added0 g(0 %)
Roughage2.22 g(7 %)
Vitamin A63.92 mg(7,990 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.06 mg(17 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.28 mg(11 %)
Vitamin B₆0.34 mg(24 %)
Folate50.34 μg(17 %)
Pantothenic acid0.43 mg(7 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C34.48 mg(36 %)
Potassium561.41 mg(14 %)
Calcium196.56 mg(20 %)
Magnesium52.33 mg(17 %)
Iron1.03 mg(7 %)
Iodine0.75 μg(0 %)
Zinc0.68 mg(9 %)
Saturated fatty acids1.47 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
zucchinimintmintAlmond milk

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (chopped)
6 cups
zucchini (roughly chopped)
½ teaspoon
dried mint
3 cups
0.333 cup
1 cup
2 cups
Ice cube (to serve)
freshly ground peppers

Preparation steps

1.
Heat the oil in a large saucepan set over a medium heat until hot. Add the onion and cook gently for about 2-3 minutes until softened, and then add the courgette and dried mint.
2.
Cover and cook over a gentle heat for about 10 minutes until the courgettes are softened but not coloured. Pour in the stock and cook until boiling, and then reduce to a gentle simmer for a further 10 minutes.
3.
Roughly chop some mint leaves and stir into the soup. Blend in a food processor until smooth and then return the soup to the saucepan.
4.
Return to a gentle simmer and stir in the coconut milk yoghurt and almond milk. Season to taste with salt and pepper.
5.
Pour into a bowl, cover, and chill for 4 hours until cold. To serve, pour the soup over ice-filled glasses. Serve with a garnish of mint sprigs.