Tomato and Zucchini Soup with Basil
with Basil
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
387
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 34 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 980 mg | (25 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 slices day-old Bread
- 600 grams Zucchini
- 3 Tbsps Canola oil
- 800 milliliters Tomato juice
- 400 milliliters water
- 2 Tbsps Crème fraiche
- 4 Tbsps Basil (chopped)
- salt
- freshly ground pepper
- Basil
Preparation steps
1.
Rinse zucchini and dice into small cubes. Cut bread into small cubes. Heat oil in a saucepan and saute bread cubes until godlen brown. Add zucchini and saute for about 2 minutes.
2.
Add tomato juice and water and simmer for about 10 minutes. Add crème fraîche and chopped basil, season with salt and pepper. Pour soup into bowls, garnish with basil leaves and serve.
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