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Parmesan Zucchini Soup

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Parmesan Zucchini Soup
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
296
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie296 kcal(14 %)
Protein12.41 g(13 %)
Fat22.28 g(19 %)
Carbohydrates13.14 g(9 %)
Sugar added0 g(0 %)
Roughage2.58 g(9 %)
Vitamin A1,161.12 mg(145,140 %)
Vitamin D0.31 μg(2 %)
Vitamin E0.69 mg(6 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.23 mg(21 %)
Niacin2.93 mg(24 %)
Vitamin B₆0.21 mg(15 %)
Folate43.26 μg(14 %)
Pantothenic acid0.45 mg(8 %)
Biotin0.44 μg(1 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C35.43 mg(37 %)
Potassium379.77 mg(9 %)
Calcium362.81 mg(36 %)
Magnesium36.85 mg(12 %)
Iron1.24 mg(8 %)
Iodine5 μg(3 %)
Zinc1.21 mg(15 %)
Saturated fatty acids13.83 g
Cholesterol66.95 mg
Author of this recipe:

Ingredients

for
4
servings
400 grams
1
2 tablespoons
200 grams
½ liter
125 grams
100 grams
grated Parmesan
1 bunch

Preparation steps

1.

Rinse and slice the zucchini. Peel and slice the carrots.

2.

Peel the shallot, chop finely and sauté in butter until softened. Add the zucchini and carrots and sauté briefly. Pour in the vegetable stock, cover and simmer for about 15 minutes.  

3.

Purée the soup with an immersion blender to desired consistency. Season with salt and pepper. Rinse the parsley, pat dry and finely chop. Just before serving, stir in the heavy cream and parsley. Ladle into bowls and top with freshly grated parmesan.  

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