Healthier Version Of A Classic Recipe
Chilled Zucchini Soup
with yogurt and mint
(3 votes)
(3 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
347
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 34.8 μg | (58 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 737 mg | (18 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Zucchini (each about 6 oz)
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 1 ½ handfuls fresh mint
- 24 ozs chicken stock
- 1 handful fresh mint
- 16 ozs low fat Greek yogurt
- salt
- freshly ground peppers
- 1 Tbsp Lime juice
- ground paprika (sweet)
Preparation steps
1.
Rinse and dry zucchini, cut into small cubes. Peel shallot and garlic peel and chop finely. Heat oil in a saucepan and saute shallot and garlic until soft. Add zucchini and saute for a few minutes. Add broth and simmer on low heat for 10 minutes.
2.
Remove from heat, let cool, add half of mint and puree soup. Season yogurt (up to 4 tablespoons) with salt, pepper and lime juice. Refrigerate soup for 2 hours.
3.
Cut the rest of mint into strips. Season soup to taste and pour into four bowls. Top each bowl of soup with dollop of yogurt, sprinkle with mint and pepper. Serve.
