logo
Search

Creamy zucchini soup with garlic and cabanossi

Creamy zucchini soup with garlic and cabanossi

Preparation steps

Peel the onion and garlic, chop into small cubes and fry briefly in a pan with oil.

Wash the zucchini, chop it up and put it in the pot. Fry for 5-10 minutes and then deglaze with the vegetable stock.

Now puree everything finely with a hand blender, add cream and season with salt and pepper.


Place the Cabanossi in to heat up and serve.


Preparation time
40 Minutes
Number of portions
2
Degree of flatness
3 / 5
Allergens
Lactose, Gluten, Milk
Occasions
-
Types
-
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Onion
Onion
1 × Piece (170 g)

170 g

Garlic
Garlic
1 × Tooth (5 g)

5 g

Vegetable broth
Vegetable broth
300 × Mililiter (1 ml)

300 ml

Kabanossi
Kabanossi
150 × Gram (1 g)

150 g

olive oil
olive oil
1 × Tablespoon (10 g)

10 g

Zucchini
Zucchini
1 × Piece (600 g)

600 g

Cream 30%
Cream 30%
50 × Gram (1 ml)

50 ml

Salt, white
Salt, white
1 × Pinch (0.1 g)

0.1 g

Black pepper
Black pepper
1 × Pinch (0.1 g)

0.1 g

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
28.96g / 95.05 g
Fats 30%
31.5g / 63.37 g
Carbohydrates 50%
18.87g / 105.61 g
Kcal
474.78Kcal / 1901.02 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
57.92g / 95.05 g
Fats 30%
62.99g / 63.37 g
Carbohydrates 50%
37.74g / 105.61 g
Kcal
949.55Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.