Creamy Zucchini Soup
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
116
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 193 mg | (5 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 Tbsp butter
- 1 Zucchini
- ¾ l clear Vegetable broth
- salt
- freshly ground peppers
- 150 grams Sour cream
- 1 Tbsp fresh Fresh herbs (finely chopped)
Preparation steps
1.
Peel, dice and sauté shallot in butter. Add vegetable stock and bring to a boil.
2.
Rinse, trim and cut zucchini into pieces. Add to pan and cook, stirring, until vegetables are soft.
3.
Puree soup with an immersion blender.
4.
Stir in sour cream and season to taste.
5.
Serve sprinkled with finely chopped herbs.
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