Filling And Healthy Side Dish
Zucchini Soup with Chanterelles and Potatoes
(6 votes)
(6 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
256
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 774 mg | (19 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 18 ozs waxy potatoes
- 10 ozs Zucchini
- 6 ozs fresh Chanterelle
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- salt
- freshly ground peppers
- 24 ozs Vegetable broth
- 3 ozs Sour cream
- freshly grated Nutmeg
- 2 Tbsps olive oil
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Peel potatoes, rinse and cut into small, bite-sized pieces. Rinse the zucchini, trim, cut in half lengthwise and cut into thin slices. Trim the mushrooms and wipe clean.
2.
Peel onion and garlic, chop finely and cook until translucent in a pot with melted butter. Add potatoes and zucchini, sauté briefly and add the broth. Season with salt and pepper and simmer for about 10 minutes over medium heat.
3.
Remove half of the vegetables, set aside, puree the soup, stir in the sour cream and season with nutmeg.
4.
Sauté mushrooms until browned on all sides with 2 tablespoons oil in a hot pan. Add vegetables back into the soup, heat briefly and divide among bowls. Top with mushrooms and serve sprinkled with parsley.
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