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Cream of zucchini soup with lemon peel

Cream of zucchini soup with lemon peel

Preparation steps

Peel the potato and parsley, cut into cubes. Also cut the zucchini into cubes, cut the garlic and onion into smaller pieces. Fry the vegetables in olive oil, pour a glass of water (preferably broth/stock/or water with the addition of an organic stock cube or Vegeta), season with turmeric, salt, pepper, oregano, lemon zest and simmer for about 20-25 minutes covered.

After this time, blend everything into a smooth cream, pour onto a plate, sprinkle with parsley.


Serve with bulgur (or buckwheat).


Preparation time
30 Minutes
Number of portions
1
Degree of flatness
3 / 5
Allergens
Gluten, Lactose, Milk
Occasions
-
Types
Cereals and potatoes, Cereals and their products
Statistic

Ingredients

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

Bulgur
Bulgur
50 × Gram (1 g)

50 g

Potatoes
Potatoes
1 × Piece (75 g)

75 g

Zucchini
Zucchini
0.5 × Small piece (450 g)

225 g

Parsley, root
Parsley, root
1 × Small piece (50 g)

50 g

Natural Yogurt 2%
Natural Yogurt 2%
4 × Tablespoon (25 g)

100 g

olive oil
olive oil
1 × Tablespoon (10 g)

10 g

Onion
Onion
0.5 × Piece (170 g)

85 g

Garlic
Garlic
2 × Tooth (5 g)

10 g

Dried oregano
Dried oregano
1 × Teaspoon (2 g)

2 g

Turmeric
Turmeric
0.5 × Teaspoon (2 g)

1 g

Lemon peel, fresh
Lemon peel, fresh
1 × Teaspoon (3 g)

3 g

Parsley, dried
Parsley, dried
1 × Tablespoon (4 g)

4 g

Salt, white
Salt, white
0.5 × Teaspoon (5 g)

2.5 g

Black pepper
Black pepper
1 × Pinch (0.1 g)

0.1 g

Nutritional composition for all portions of the recipe

Proteins 20%
18.53g / 95.05 g
Fats 30%
14.19g / 63.37 g
Carbohydrates 50%
78.37g / 105.61 g
Kcal
515.31Kcal / 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.