Zucchini Soup

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Zucchini Soup
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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)
Calorie223 cal.(11 %)
Protein6 g(6 %)
Fat16 g(14 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.7 mg(14 %)
Vitamin K32.2 μg(54 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.3 mg(21 %)
Folate56 μg(19 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C40 mg(42 %)
Potassium560 mg(14 %)
Calcium104 mg(10 %)
Magnesium43 mg(14 %)
Iron2.3 mg(15 %)
Iodine9 μg(5 %)
Zinc0.7 mg(9 %)
Saturated fatty acids7.5 g
Uric acid65 mg
Cholesterol30 mg
Complete sugar6 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoLeekWhipped creamolive oilBasilZucchini

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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