Table of contents:
Zucchini potato soup
Particularly recommended for children!
Ingredients for 2 servings:
1 potato (approx. 100 g)
200 g zucchini
¼ l vegetable soup
50 ml low-fat milk
salt, pepper
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Preparation:
- Peel and dice the potatoes. Also cut the zucchini into cubes and put everything in a saucepan.
- Pour vegetable soup on top and cook softly over low heat for about 20 minutes.
- Add milk, season with salt and pepper and puree with a hand blender.
| ingredients | Nutritional values per
serving (approx.) |
ingredients | Nutritional values per
serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 70 | Dietary fiber (g) | 2 |
| Protein (g) | 4th | Cholesterol (mg) | 2 |
| Fat (g) | 1 | "Sugar" (g) | 0.5 |
| Carbohydrates (g) | 11 |
This recipe comes from the brochure Correct nutrition for my child - made easy by the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).
