Zucchini Soup with Mint
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
284
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 597 mg | (15 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Zucchini
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 700 milliliters chicken stock
- 2 handfuls fresh mint
- 500 grams Greek Yogurt (0.1% fat)
- salt
- freshly ground peppers
- 1 Tbsp Lime juice
- ground paprika (sweet)
Preparation steps
1.
Rinse and trim zucchini, cut into small cubes. Peel shallot and garlic and chop finely. Heat oil in a pan and saute shallot and garlic until translucent. Add zucchini and saute briefly. Add stock and simmer for about 10 minutes on low heat. Remove from heat and let cool, add half of mint and puree. Add yogurt (up to 4 tablespoons) and season with salt, pepper and lime juice. Refrigerate for 2 hours.
2.
Cut remaining mint into strips. Season soup to taste and pour into four soup plates. Top each with a dollop of yogurt, sprinkle with mint, season with a little pepper and serve.
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