Zucchini and Squash Soup with Chicken and Chips

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Zucchini and Squash Soup with Chicken and Chips
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2551
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,551 cal.(121 %)
Protein40 g(41 %)
Fat256 g(221 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.5 μg(3 %)
Vitamin E61.5 mg(513 %)
Vitamin K37.1 μg(62 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin23.6 mg(197 %)
Vitamin B₆1.1 mg(79 %)
Folate89 μg(30 %)
Pantothenic acid2.2 mg(37 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C59 mg(62 %)
Potassium1,418 mg(35 %)
Calcium168 mg(17 %)
Magnesium96 mg(32 %)
Iron8.1 mg(54 %)
Iodine13 μg(7 %)
Zinc3 mg(38 %)
Saturated fatty acids44.9 g
Uric acid357 mg
Cholesterol160 mg
Complete sugar11 g

Ingredients

for
4
For the vegetable chips
1 small Zucchini
1 potato
1 l Corn oil
salt
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
How healthy are the main ingredients?
PumpkinChicken breastpotatoZucchiniWhipped creamZucchini

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Season the chicken breast with salt and pepper. Heat the canola oil and cook the meat until brown. Remove and cut diagonally into slices.

5.

To serve, put the soup into soup plates or bowls, add the chicken breast slices and garnish the soup with vegetable chips.