Potato Soup with Zucchini
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
194
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 422 mg | (11 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 shallots (finely chopped)
- 1 Tbsp butter
- 1 Zucchini
- 200 grams potatoes
- 750 milliliters Vegetable broth
- salt
- freshly ground peppers
- 150 grams Crème fraiche
- 4 Tbsps scallions
Preparation steps
1.
Heat butter in a saucepan and saute shallots. Pour vegetable stock and bring to a boil. Peel, rinse and dice potatoes. Rinse and dry zucchini and cut into pieces. Add vegetables to the pot and cook until vegetables are soft.
2.
Puree vegetable soup with a hand blender, season with salt and pepper. Add creme fraiche and season to taste again. Sprinkle with chives and serve.
