Zucchini Soup with Garlic
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
132
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 132 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 571 mg | (14 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Zucchini
- 2 predominantly waxy potatoes
- 1 Tbsp vegetable oil
- 3 garlic cloves
- 750 milliliters Vegetable broth (vegan)
- 1 sprig thyme
- 1 pc organic Lemon peel
- salt
- peppers
- 1 handful Basil
- 3 Tbsps Soy creamer
- sugar
- 1 splash lemon juice
Preparation steps
1.
Rinse zucchini, trim ends and cut into 1-2 cm (approximately 1/2 to 3/4 inch) cubes. Peel, rinse and cut potatoes into similarly sized cubes. In a large pot, heat oil. Peel garlic and press through a garlic press into the pot. Sauté until translucent. Add potatoes.
2.
Add broth, thyme and lemon zest and simmer about 15 minutes. Add zucchini, season with salt and pepper, and cook 5 minutes more. Rinse basil, pat dry and cut into strips.
3.
Remove thyme and lemon zest. Roughly puree with an immersion blender. Stir in cream and season with salt, pepper, sugar and lemon juice. Divide soup among bowls and garnish with basil.
