Zucchini Soup
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
223
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 560 mg | (14 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ stalk Leeks
- 2 Zucchini
- 200 grams starchy potatoes
- 2 Tbsps olive oil
- 600 milliliters Vegetable broth
- 1 handful Basil
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- peppers
- pink peppercorns (for garnish)
Preparation steps
1.
Cut the leek lengthwise, rinse and cut into thin rings. Set some aside for garnish. Rinse zucchini, trim and roughly chop. Peel the potatoes, rinse and dice. Heat the oil in a large saucepan and sauté the leek with the potatoes. Pour in broth and simmer for about 15 minutes. Then add the zucchini and cook until soft, 5-10 minutes. Rinse the basil, shake dry, pluck off the leaves and add to the soup with the heavy cream and crème fraîche. Puree with an immersion blender. Depending on the desired consistency, add broth or simmer to reduce.
2.
Season with salt and pepper and serve garnished with reserved leek and pink peppercorns.
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