Zucchini Soup
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
369
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 761 mg | (19 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Zucchini (600 grams)
- 2 Tbsps butter
- salt
- freshly ground peppers
- 150 milliliters white wine
- 800 milliliters Broth
- 400 grams potatoes
- 2 Tbsps clarified butter
- 2 Tbsps Sunflower seed
- 100 grams Whipped cream
Preparation steps
1.
Peel onion and garlic and chop finely. Rinse zucchini, trim and dice. Sauté the prepared vegetables in hot butter and season with salt and pepper. Add wine and broth and bring to a boil. Reduce heat and simmer about 10 minutes.
2.
Scrub potatoes, peel and cut into small cubes in hot clarified butter for about 10 minutes until crispy. Add sunflower seeds and roast while stirring. Season with salt and pepper.
3.
Add whipping cream to the soup and puree, then reheat again briefly. Distribute soup among plates and serve sprinkled with potatoes and sunflower seeds.
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