Zucchini Cream Soup with Chanterelles
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(0 votes)
Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
120
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 120 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 552 mg | (14 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Zucchini
- 1 tsp Canola oil
- 500 milliliters Vegetable broth
- 1 sprig fresh Tarragon
- 2 Tbsps Sour cream
- Iodized salt
- 1 pinch ground ginger
- 40 grams Chanterelle
Preparation steps
1.
Rinse and slice zucchini. Heat a little oil in a pan and cook zucchini slices until soft. Add vegetable stock and simmer for about 10 minutes. Rinse and shake dry tarragon, pluck off leaves and chop finely.
2.
Puree soup with an immersion blender, bring to a boil and whisk in sour cream. Season with iodized salt and ginger powder to taste and keep warm on low heat.
3.
Clean chanterelles and chop, if desired. Heat a little oil in a pan and saute mushrooms for a few minutes and season lightly with salt. Pour soup into bowls and top with chanterelles. Sprinkle with chopped tarragon and serve.
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