Zucchini Soup with Crispy Potato Cubes
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
435
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 761 mg | (19 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Zucchini (about 600 grams)
- 2 Tbsps butter
- salt
- freshly ground peppers
- 150 milliliters white wine
- 800 milliliters Broth
- 400 grams potatoes
- 4 Tbsps clarified butter
- 2 Tbsps Sunflower seed
- 100 grams Whipped cream
Preparation steps
1.
Peel onion and garlic and chop finely. Rinse and dry zucchini, cut into cubes. Heat butter is a saucepan and saute onion, garlic and zucchini, season with salt and pepper. Add wine and broth, bring to a boil, lower heat and simmer for about 10-15 minutes.
2.
Rinse potatoes, peel and cut into small cubes. Blanch in salted water for 5 minutes, drain and pat dry. Heat clarified butter in a pan and saute potatoes for about 10-15 miutes, stirring occasionally, until crispy. Add sunflower seeds and season with salt and pepper.
3.
Add cream to soup and puree. Reheat briefly. Pour soup into bowls and sprinkle with potatoes. Serve.
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