Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
523
Calories
45g
Protein
12g
Fat
60g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Skimmed Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 courgettes, chopped
- 850 ml chicken stock
- 1 sprig of mint
- 1 onion chopped
- 200gr potatoes chopped
- 150 ml. Skimmed milk
- 1 clove garlic crushed
- extra mint leaves for garnish
- =
Directions
1
Put the courgettes, mint, onion, potatoes and chicken stock into a large pan. Bring to the boil, then lower the heat and simmer for 10 minutes.
2
Allow to cool slightly, then pour the mixture into a blender and puree.
3
Pour back into the pan and add the milk and crushed garlic. Allow to cool.
4
Serve in individual plates. Swirl the yoghurt and garnish with mint leaves.
Recipe sourced from
fandom