Mediterranean Potato Soup with Olives and Zucchini
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
159
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 159 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 49.7 μg | (83 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 957 mg | (24 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
