Pureed Zucchini Soup
Pureed Zucchini Soup - Easy and breezy to make and then enjoy by the spoonful
Healthy, because
Even smarter
Nutritional values
Under the crispy bonnet, mild zucchini and spicy shallots with a hint of garlic are combined here. This not only results in a taste experience suitable for guests, but also provides a good portion of vitamins, iron and mustard oils.
Serve freshly squeezed orange juice with soup: the vitamin C it contains promotes the absorption of iron from vegetarian food.
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 286 mg | (7 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 75 mg |
Ingredients
- Ingredients
- 2 slices Puff pastry dough
- 3 Zucchini
- 2 scallions
- 1 garlic clove
- 1 shallot
- 3 sprigs Basil
- 1 Tbsp Canola oil
- 2 pints vegetable stock
- 3 Tbsps Heavy cream
- salt
- peppers
- 1 egg
Kitchen utensils
Preparation steps
Place puff pastry on a plate and thaw according to package instructions.
Meanwhile, rinse zucchini and grate coarsely on a box grater.
Rinse the scallions, wipe dry and cut into thin rings.
Peel the garlic and shallot and finely chop.
Rinse the basil, shake dry and pluck leaves.
Heat the oil in a large pot. Cook the zucchini, scallions, garlic and shallot until translucent, stirring, about 3 minutes.
Pour in vegetable stock and cook over low heat until vegetables are tender, about 8 minutes.
Meanwhile, roll out the pastry on a lightly floured surface to 25 x 25 cm (approximately 10 x 10 inches). With a round cookie cutter (about 12 cm)(approximately 5 inches in diameter), cut out 4 rounds.
Cut out little stars from the rest of the dough with a star-shaped cookie cutter.
Sprinkle basil leaves into the soup and puree until smooth with an immersion blender.
Stir in cream, season with salt and pepper and divide among 4 soup bowls.
Separate the egg. Lightly beat the egg white and brush over the bottoms of the star shapes, then attach to the dough rounds.
Brush the edges of the dough rounds with egg white and put one on top of each soup bowl.
Lightly whisk the egg yolk in another bowl, brush over surface of rounds to coat. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until pastry is golden brown, 10-15 minutes. Let cool slightly before serving.
