Mediterranean Potato Soup with Olives and Zucchini

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Mediterranean Potato Soup with Olives and Zucchini
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
159
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie159 cal.(8 %)
Protein6 g(6 %)
Fat4 g(3 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin K49.7 μg(83 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.5 mg(36 %)
Folate93 μg(31 %)
Pantothenic acid0.9 mg(15 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C46 mg(48 %)
Potassium957 mg(24 %)
Calcium104 mg(10 %)
Magnesium60 mg(20 %)
Iron2.4 mg(16 %)
Iodine11 μg(6 %)
Zinc1 mg(13 %)
Saturated fatty acids0.7 g
Uric acid81 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
400 grams potatoes
1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
1 onion
1 garlic clove
1 Zucchini
1 Tbsp olive oil
600 milliliters Vegetable broth (instant)
1 generous pinch Saffron
6 black Olives (pitted)
1 Tbsp chopped parsley
How healthy are the main ingredients?
potatoolive oilparsleyoniongarlic cloveZucchini

Preparation steps

1.

Trim potatoes and soup vegetables, peel and cut into small cubes. Peel onion and garlic and finely chop both.

2.

Rinse zucchini, trim, cut in half lengthwise and cut into thin slices. Heat the oil, sauté the onion and garlic until soft and add potatoes and soup vegetables. Sauté briefly and pour broth. Stir in zucchini and saffron, cover and simmer 15 minutes.

3.

Cut olives into thin slices. Rinse the parsley, shake dry and chop finely. Serve the soup garnished with olives and parsley.