Courgette and Avocado Bisque

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Courgette and Avocado Bisque
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Health Score:
Health Score
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
174
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie174 kcal(8 %)
Protein4.57 g(5 %)
Fat12 g(10 %)
Carbohydrates14.9 g(10 %)
Sugar added0 g(0 %)
Roughage5.81 g(19 %)
Vitamin A52.21 mg(6,526 %)
Vitamin D0 μg(0 %)
Vitamin E1.45 mg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.24 mg(22 %)
Niacin1.99 mg(17 %)
Vitamin B₆0.3 mg(21 %)
Folate79.77 μg(27 %)
Pantothenic acid1.11 mg(19 %)
Biotin2.71 μg(6 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C26.42 mg(28 %)
Potassium568.2 mg(14 %)
Calcium79.55 mg(8 %)
Magnesium30.93 mg(10 %)
Iron0.91 mg(6 %)
Iodine1.51 μg(1 %)
Zinc0.67 mg(8 %)
Saturated fatty acids2.33 g
Cholesterol3.33 mg
Author of this recipe:
How healthy are the main ingredients?
zucchiniAvocadolemonparsley

Ingredients

for
4
Ingredients
3 ½ cups
1
small zucchini (finely chopped)
2
scallions (sliced)
2
ripe Avocados (peeled, halved, pitted and diced)
1
lemon (juiced)
cup
natural Yogurt
2 tablespoons
parsley (chopped)

Preparation steps

1.
Bring the stock to the boil and add the courgette and spring onions. Simmer on a low heat for around 5 minutes. Remove from the heat and leave to cool.
2.
Drizzle the avocado with lemon juice and add to the stock along with the yoghurt. Purée well adding a little more stock if required. Season with salt and ground black pepper.
3.
Transfer the soup to bowls, garnish with the parsley and drizzle with a little olive oil.