Zucchini Yogurt Soup
with Mint
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
189
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 548 mg | (14 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Zucchini
- 2 potatoes
- 1 onion
- 3 Tbsps olive oil
- 100 milliliters white wine
- 400 milliliters Vegetable broth
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 2 sprigs mint
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse the zucchini and slice. Reserve a few slices for garnish. Scrub and peel potatoes. Cut into small cubes. Peel onion and finely chop.
2.
Heat olive oil in a pan and sauté onions. Add diced potatoes and zucchini slices. Cook briefly. Pour in white wine and vegetable broth. Simmer for about 10 minutes.
3.
Purée soup with an immersion blender until smooth. Season with salt, pepper and lemon juice then refrigerate. Before serving, stir in yogurt and remaining zucchini slices. Season to taste and serve garnished with mint leaves.
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