Zucchini Cream Soup with Chanterelles

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Zucchini Cream Soup with Chanterelles
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Health Score:
9,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
120
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie120 kcal(6 %)
Protein7 g(7 %)
Fat7 g(6 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.8 mg(15 %)
Vitamin K30.3 μg(51 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.3 mg(21 %)
Folate32 μg(11 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C45 mg(47 %)
Potassium552 mg(14 %)
Calcium100 mg(10 %)
Magnesium53 mg(18 %)
Iron4 mg(27 %)
Iodine8 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids2.7 g
Uric acid69 mg
Cholesterol10 mg
Complete sugar6 g

Ingredients

for
2
Ingredients
2 zucchini
1 tsp Canola oil
500 milliliters Vegetable broth
1 sprig fresh Tarragon
2 Tbsps Sour cream
Iodized salt
1 pinch ground ginger
40 grams Chanterelle
How healthy are the main ingredients?
Sour creamChanterelleTarragonzucchini

Preparation steps

1.

Rinse and slice zucchini. Heat a little oil in a pan and cook zucchini slices until soft. Add vegetable stock and simmer for about 10 minutes. Rinse and shake dry tarragon, pluck off leaves and chop finely. 

2.

Puree soup with an immersion blender, bring to a boil and whisk in sour cream. Season with iodized salt and ginger powder to taste and keep warm on low heat.

3.

Clean chanterelles and chop, if desired.  Heat a little oil in a pan and saute mushrooms for a few minutes and season lightly with salt. Pour soup into bowls and top with chanterelles. Sprinkle with chopped tarragon and serve.