Zucchini Soup with Smoked Salmon
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
235
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 432 mg | (11 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams small Zucchini
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 500 milliliters Vegetable broth
- salt
- freshly ground peppers
- 125 grams Whipped cream
- 125 grams Smoked salmon (sliced)
Preparation steps
1.
Rinse the zucchini and trim. Thinly slice 100 grams (approximately 3 ounces) and coarsely grate the rest.
2.
Peel the shallot and garlic, chop finely and sweat in the oil until softened. Add the grated zucchini and sauté briefly. Pour in the broth, cover and simmer for about 20 minutes. Purée the soup, stir in the cream and season with salt and pepper.
3.
Blanch the zucchini slices in boiling salted water for 3 minutes. Shock in ice water then drain.
4.
Cut the salmon into strips.
5.
To serve: Spoon the soup into warm serving bowls and garnish with smoked salmon and zucchini slices.
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