Directions:
- In a casserole, cook the shallots in oil at medium heat for about 5 minutes. Add ginger and zucchini. Cook 5 minutes more.
- Add the chicken stock and cook at medium heat, 10 minutes. Add orange zest. Remove from the heat and let cool down.
- Purée in blender.
- Let cool. Add the yogurt, salt and pepper.
- Put in fridge. Adjust seasonning and serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.61 Kcal (497 kJ) | ||
| Calories from fat | 56.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 10% | |
|---|---|---|---|
| Cholesterol | 5.65mg | 2% | |
| Sodium | 157.15mg | 7% | |
| Potassium | 297.28mg | 6% | |
| Total Carbs | 11.7g | 4% | |
| Sugars | 5.97g | 24% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 4.96g | 10% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.5mg | 3% | |
| Calcium | 43.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 69.67 Kcal (292 kJ) | ||
| Calories from fat | 33.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 10% | |
|---|---|---|---|
| Cholesterol | 3.32mg | 2% | |
| Sodium | 92.3mg | 7% | |
| Potassium | 174.61mg | 6% | |
| Total Carbs | 6.87g | 4% | |
| Sugars | 3.51g | 24% | |
| Dietary Fiber | 0.71g | 5% | |
| Protein | 2.91g | 10% | |
| Vitamin C | 3.5mg | 10% | |
| Iron | 0.3mg | 3% | |
| Calcium | 25.4mg | 4% | |
* 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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