Zucchini and Squash Soup with Chicken and Chips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,551 cal. | (121 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 256 g | (221 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 61.5 mg | (513 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,418 mg | (35 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 44.9 g | |||
| Uric acid | 357 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the squash and zucchini soup
- 500 grams Pumpkin (such as butternut squash)
- 300 grams potatoes
- 200 grams Zucchini
- 2 shallots
- 20 grams butter
- salt
- peppers
- 75 milliliters white wine
- 2 Tbsps lemon juice
- 750 milliliters chicken stock
- 150 grams Whipped cream
- 400 grams Chicken breasts
- 2 Tbsps Canola oil
Preparation steps
For the chips Wash the zucchini, pat dry and cut into thin slices. Peel the potatoes and also cut into thin slices. Pat all vegetable slices dry with paper towels.
For the vegetable chips, heat the corn oil in a saucepan (until inserting a wooden spoon causes small bubbles to appear). Briefly cook the vegetable slices in portions until crispy brown. Drain on paper towels and sprinkle with salt.
For the soup, peel pumpkin and potatoes, rinse zucchini. Cut all vegetables into small pieces. Peel the shallots and chop, cook in butter, add the vegetables and sauté all together. Pour in wine, lemon juice and chicken stock, season with salt and pepper. Simmer about 20 minutes until the vegetables are soft, then puree in blender until finely creamy, stir in the cream and season the soup.
Season the chicken breast with salt and pepper. Heat the canola oil and cook the meat until brown. Remove and cut diagonally into slices.
To serve, put the soup into soup plates or bowls, add the chicken breast slices and garnish the soup with vegetable chips.
