recommended by IN FORM
Creamy Zucchini Soup with Sliced Almonds and Basil
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
216
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 577 mg | (14 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 2 garlic cloves
- 2 Zucchini
- 200 grams starchy potatoes
- 1 Tbsp olive oil
- 100 milliliters white wine
- 700 milliliters Vegetable broth
- 3 Tbsps chopped fresh Basil
- 3 Tbsps Crème fraiche
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 4 Tbsps toasted slivered almonds
- Basil (for garnish)
Preparation steps
1.
Peel the onion and the garlic cloves and finely dice. Rinse, trim and chop the zucchini into small pieces. Peel the potatoes and also into small cubes. Saute everything together in hot oil. Pour in the white wine and the broth. Simmer gently about 20 minutes.
2.
Stir in the basil, puree the soup with an immersion blender, stir in the crème fraîche and season with salt, pepper and nutmeg. Pour into serving bowls, garnish with almonds and basil and serve.
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