Zucchini Bisque
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
459
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 74.9 μg | (125 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 1,198 mg | (30 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Heat the oil in a large pan, add the onion and cook gently for about 2-3 minutes until softened.
2.
Add the courgettes and stir well. Cover and cook over a low heat for about 10 minutes until the courgettes are softened but not coloured.
3.
Pour in the stock and bring to a boil, then reduce the heat, cover and simmer gently for 20 minutes.
4.
until the courgettes are very tender. Remove from the heat and cool slightly.
5.
Ladle in batches into a blender or food processor and blend until smooth. Pour into a bowl and leave to cool. Season to taste with salt and pepper and stir in the cream. Cover and chill for at least 4 hours or overnight.
6.
Ladle into jars and seal well. Eat within 2 days.
