Clean Eating Recipe

Creamy Zucchini and Potato Soup

4.842105
Average: 4.8 (19 votes)
(19 votes)
Creamy Zucchini and Potato Soup

Creamy zucchini and potato soup - Vegetarian Soup happiness! Photo: Beeke Hedder

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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
236
calories
Calories

Healthy, because

Even smarter

Nutritional values

The zucchini are a real slimming vegetable, because they contain hardly any fat and carbohydrates. Contained potassium protects our heart and a variety of antioxidants help scavenge free radicals in our body. This can inhibit the development of lung and prostate cancer.

The zucchini soup is ideal to transport in the canning jars, so you can safely take the soup to work, where you can heat it up and enjoy it during your lunch break.

1 serving contains
(Percentage of daily recommendation)
Calorie236 cal.(11 %)
Protein9 g(9 %)
Fat11 g(9 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K87.3 μg(146 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.5 mg(36 %)
Folate58 μg(19 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C81 mg(85 %)
Potassium973 mg(24 %)
Calcium110 mg(11 %)
Magnesium78 mg(26 %)
Iron4 mg(27 %)
Iodine11 μg(6 %)
Zinc1.2 mg(15 %)
Saturated fatty acids1.3 g
Uric acid90 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
2
Ingredients
1 onion
2 garlic cloves
2 Zucchini
7 ozs floury potatoes
1 Tbsp olive oil
16 ozs Vegetable broth
1 handful parsley
salt
peppers
Nutmeg (Freshly grated)
1 Tbsp Nut oil (e.g. walnut or pumpkin seed)
How healthy are the main ingredients?
potatoparsleyolive oiloniongarlic cloveZucchini
Preparation

Kitchen utensils

1 Knife, 1 Pot, 1 Immersion blender, 2 Jars

Preparation steps

1.

Peel and finely dice onion and garlic cloves. Clean, wash and finely dice the zucchini. Peel potatoes and also dice finely.

2.

Heat oil in a pot, sauté vegetables and potatoes for 2-3 minutes. Deglaze with broth. Simmer on low heat for about 15-20 minutes.

3.

Wash parsley, shake dry, chop coarsely and add to zucchini soup. Puree with a hand blender, season with salt, pepper and nutmeg and serve in canning jars drizzled with a little nut oil.