Creamy Zucchini Soup with Thyme
(3 votes)
(3 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
104
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 104 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 442 mg | (11 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 large onion
- 2 large Zucchini
- 7 ozs floury potatoes
- 1 Tbsp olive oil
- 20 ozs Vegetable broth
- 5 sprigs thyme (with flowers)
- 4 ozs Whipped cream
- salt
- freshly ground peppers
Preparation steps
1.
Peel onion and cut into small cubes. Rinse, dry and roughly chop zucchini. Peel potatoes, rinse and dice. Heat oil in a large saucepan and saute onion and potatoes. Add broth and simmer for about 15 minutes on low heat. Rinse thyme, shake dry and pluck off leaves; set aside flowers and few leaves for garnishing. Add zucchini and thyme to the soup and simmer for 5-10 minutes or until vegetables are soft. Add cream (up to 2 tablespoons) and puree soup with an immersion blender. Add more broth, depending on desired consistency, and simmer for a few more minutes.
2.
Season with salt and pepper. Pour into small bowls and top with remaining cream. Garnish with thyme leaves and blossoms. Serve.
