Spicy Zucchini Celery Soup
Spicy Zucchini Celery Soup - Creamy and super aromatic fat burner soup
Healthy, because
Even smarter
Nutritional values
Vitamin K plays a major role in blood clotting - this fat-soluble vitamin is found, for example, in watercress. Do you have an irritated stomach? Then soothe your body center with celery and parsley root. Here, bitter substances as well as essential oils provide relief and create a good feeling in the stomach.
Eating vegan - just substitute the regular yogurt with soy yogurt!
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 70.7 μg | (118 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 724 mg | (18 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 onions
- 3 ozs Celery root
- 1 parsley root
- 3 Zucchini
- 2 Tbsps olive oil
- salt
- peppers
- 36 ozs Vegetable broth
- 2 handfuls Watercress
- 1 Tbsp sweet ground paprika
- 2 Tbsps roasted Sesame seeds
- 1 splash lemon juice
- 4 Tbsps Yogurt
- 1 bunch fresh Chives
- 1 handful Edible flowers (oprional for garnish)
Kitchen utensils
Preparation steps
Peel and finely dice the onions. Clean, peel, wash and finely dice celery and parsley root. Clean zucchini, wash, quarter lengthwise, remove seeds and cut into small pieces.
Heat oil in a saucepan. Sauté the vegetables for 4 minutes over medium heat. Salt and pepper everything, add broth and simmer for about 15 minutes at low heat.
Meanwhile, wash watercress, shake dry, set aside a few leaves for decoration; coarsely chop remaining cress. Mix paprika powder with 1 tablespoon sesame seeds in a small bowl. Wash chives, shake dry and cut into fine rolls. Add chopped cress and lemon juice to zucchini-celery soup and puree everything finely with a hand blender or stand blender.
Bring zucchini-celery soup to the boil again briefly and pour into bowls. Stir 1 tablespoon yogurt into each half of the soup decoratively and sprinkle with paprika powder; sprinkle the other half with remaining sesame seeds and chive rolls and top with remaining cress. Decorate zucchini-celery soup with edible flowers as desired.
