Zucchini Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
306
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 2.74 g | (3 %) | ||
| Fat | 29.88 g | (26 %) | ||
| Carbohydrates | 9.24 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.11 g | (4 %) |
more nutritional values
| Vitamin A | 74.49 mg | (9,311 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.31 mg | (3 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 0.86 mg | (7 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30.21 μg | (10 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 22.38 mg | (24 %) | ||
| Potassium | 390.48 mg | (10 %) | ||
| Calcium | 43.6 mg | (4 %) | ||
| Magnesium | 22.64 mg | (8 %) | ||
| Iron | 0.57 mg | (4 %) | ||
| Zinc | 0.41 mg | (5 %) | ||
| Saturated fatty acids | 6.83 g | |||
| Cholesterol | 15.26 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Zucchini
- 2 Tbsps butter
- 100 milliliters olive oil
- ¾ l Vegetable broth (from a jar)
- 2 Tbsps Pastry flour
- 4 sprigs Tarragon
- salt
- peppers
Preparation steps
1.
Rinse the zucchini. Cut off the ends and slice. In a saucepan, heat the butter. Set aside 1/3 of the zucchini slices. Saute the remaining zucchini in the butter. Pour in the vegetable broth, cover and simmer over low heat for 15 minutes. Puree finely.
2.
Roll the remaining zucchini slices in flour and fry in 2 tablespoons of olive oil. Season to taste with salt and pepper. Divide the soup into bowls and garnish with tarragon, zucchini slices and the remaining oil. Serve immediately.
