Zucchini and Herb Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
182
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 270 mg | (7 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 1 bunch Watercress
- 50 grams mixed Fresh herbs (parsley, chervil, borage, arugula)
- 1 small Zucchini
- 2 shallots
- 600 milliliters Vegetable broth
- 2 Tbsps butter
- 100 grams Whipped cream
- ½ organic lemon (finely grated)
- 1 egg yolk
- salt
- freshly ground peppers
- To serve
- Arugula
- Nasturtium
Preparation steps
1.
Peel the shallots and finely chop. Pluck the watercress leaves from the stalks, rinse, shake dry and set a handful aside. Chop the rest coarsely. Rinse and grate the zucchini. Rinse the remaining herbs, shake dry and pluck the leaves from their stems.
2.
Heat some butter in a pan and sauté the shallots and zucchini. Add the watercress and herbs and pour in the vegetable broth. Simmer for 5 minutes and then purée with an immersion blender until frothy.
3.
Whip the cream and season with lemon zest, salt and pepper. Add the egg yolk and the cream to the soup (do not boil).
To serve, pour into bowls and serve garnished with arugula and nasturtiums.
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