Parmesan Zucchini Soup
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
293
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 46.4 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 497 mg | (12 %) | ||
| Calcium | 374 mg | (37 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Zucchini
- 1 shallot
- 2 Tbsps butter
- 200 grams carrots
- ½ l Vegetable broth
- 125 grams Whipped cream
- 100 grams grated Parmesan
- 1 bunch parsley
- salt
- peppers
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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