Zucchini Soup
with crème fraîche
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
219
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 470 mg | (12 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 medium sized Zucchini
- 700 milliliters chicken stock
- 2 garlic cloves
- 1 onion
- 2 Tbsps olive oil
- 1 Tbsp Crème fraiche
- 1 handful Basil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the zucchini and cut into small pieces. Peel and finely chop the garlic. Peel and finely chop the onion. Heat the oil in a pan and saute the onion and garlic until translucent. Add the zucchini and saute, stirring constantly.
2.
Pour in the chicken stock, cover and simmer over low heat for 10-15 minutes. Add the basil leaves and puree the soup. Stir in the creme fraiche. Season with salt and pepper. Serve immediately.
