Potato and Zucchini Soup
with Leeks and Peas
(3 votes)
(3 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
162
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 61.5 μg | (103 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 715 mg | (18 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Halve leek lengthwise, rinse to remove grit, and thinly cut crosswise into rings. Set aside a handful for garnish. Rinse, trim and roughly chop zucchini. Peel, rinse and dice potatoes.
2.
Heat oil in a large saucepan and sauté the leeks and potatoes. Add broth and simmer about 15 minutes over low heat. Add zucchini and peas and cook until softened, 5-10 minutes more.
3.
Rinse basil, shake dry, pluck leaves and add about half to the soup. Puree with an immersion blender. Depending on the desired consistency, add broth or let simmer longer. Season with salt and pepper and serve garnished with reserved leeks and remaining basil leaves.
