Zucchini Bisque with Mushrooms
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(0 votes)
Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
310
calories
Calories
Healthy, because
Even smarter
Nutritional values
Chanterelles contain fiber and are a good source of vitamins B and D, as well as minerals, including selenium and copper. Eating them may help stimulate your immune system. Zucchini is a low fat and low calorie vegetable that contains many different nutrients.
You can replace creme fraise with greek yogurt for a higher protein version.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 kcal | (15 %) | ||
| Protein | 4.05 g | (4 %) | ||
| Fat | 29.33 g | (25 %) | ||
| Carbohydrates | 9.43 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.81 g | (6 %) |
more nutritional values
| Vitamin A | 316.42 mg | (39,553 %) | ||
| Vitamin D | 1.79 μg | (9 %) | ||
| Vitamin E | 0.82 mg | (7 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 2.07 mg | (17 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 30.88 μg | (10 %) | ||
| Pantothenic acid | 0.69 mg | (12 %) | ||
| Biotin | 0.73 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 21.25 mg | (22 %) | ||
| Potassium | 432.08 mg | (11 %) | ||
| Calcium | 77.35 mg | (8 %) | ||
| Magnesium | 26.21 mg | (9 %) | ||
| Iron | 1.24 mg | (8 %) | ||
| Iodine | 7.87 μg | (4 %) | ||
| Zinc | 0.63 mg | (8 %) | ||
| Saturated fatty acids | 18.41 g | |||
| Cholesterol | 84.66 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1.333 cups Chanterelle
- 2 ½ tablespoons butter
- 2 zucchini (diced)
- 2 shallots (sliced)
- 2 cloves garlic (chopped)
- ⅞ cup cream
- 2 cups vegetable stock
- 2 tablespoons Crème fraiche
- white wine
- salt
- freshly ground peppers
- Nutmeg (ground)
- 2 tablespoons parsley (roughly chopped)
Preparation steps
1.
Clean the chanterelles and leave them whole or cut them in half, depending on size.
2.
Heat 1 tbsp butter in a pan, add the courgettes, shallots and garlic and sweat until soft. Deglaze with white wine and heat until the wine has evaporated. Add the stock and cream and simmer gently over a low heat for about 20 minutes.
3.
Sweat the chanterelles in the rest of the butter, remove from the heat and season with salt and pepper.
4.
Puree the soup, stir in the crème fraîche, and season to taste with salt, pepper and nutmeg.
5.
Finally stir in the parsley and chanterelles and serve in warmed bowls.
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