Directions:
- Melt butter in a pan, add onions and garlic.
- Sauté for 5 minutes and then add potatoes.
- Take about 100g potatoes after 8-10 minutes and put aside.
- Add zucchini and cook for 3 minute.
- Meanwhile heat chicken broth, herbs and spice in a pot.
- Add vegetables from the pan and bring to boil.
- Reduce heat and leave to cook for 40 minutes.
- Fill in a blender and puree.
- Reheat the soup and add the cream.
- Do not boil!
- Serve in bowls decorated with the leftover potato cubes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.59 Kcal (764 kJ) | ||
| Calories from fat | 94.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.52g | 16% | |
|---|---|---|---|
| Cholesterol | 29.95mg | 10% | |
| Sodium | 738.11mg | 31% | |
| Potassium | 514.26mg | 11% | |
| Total Carbs | 17.87g | 6% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.9mg | 5% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 54.39 Kcal (228 kJ) | ||
| Calories from fat | 28.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 16% | |
|---|---|---|---|
| Cholesterol | 8.92mg | 10% | |
| Sodium | 219.87mg | 31% | |
| Potassium | 153.19mg | 11% | |
| Total Carbs | 5.32g | 6% | |
| Sugars | 1.09g | 15% | |
| Dietary Fiber | 0.83g | 11% | |
| Protein | 0.98g | 7% | |
| Vitamin C | 5.8mg | 32% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.3mg | 5% | |
| Calcium | 26.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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