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Low-calorie, fiber-rich, vitamin and mineral packed vegetable soup
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
28
KCAL / 100G
Carbs
5.1g
· 73%
Protein
1.2g
· 17%
Fat
0.3g
· 10%
Fiber
1.4g
Vitamins
Vitamin C
14mg · 16% DV
Vitamin A
120µg · 13% DV
Folate
22µg · 6% DV
B6
0.09mg · 5% DV
Minerals
Sodium
245mg · 11% DV
Potassium ⭐
210mg · 6% DV
Magnesium
16mg · 4% DV
Phosphorus
28mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
No. Your liver and kidneys handle the body’s detoxification processes; this soup can simply be a light way to include vegetables and fluids in your diet.
No single soup causes weight loss. It may fit into a balanced eating pattern as a vegetable-based meal, but overall eating habits and energy intake matter most.
Blend the soup thoroughly once the zucchini is very tender. Cooked potato, white beans, or a little yogurt can add body; stir yogurt into warm, not boiling, soup to reduce curdling.
Add stock or water gradually and check the texture after blending. If it is too thin, simmer it uncovered for a few minutes or blend in some cooked vegetables or beans.
Dill, mint, black pepper, garlic, nutmeg, and lemon zest pair especially well with zucchini. Use chilli sparingly if you have reflux or a sensitive stomach.
Pair it with a protein-rich food such as yogurt, eggs, cheese, beans, chicken, fish, or tofu. Adding lentils or white beans directly to the soup is another practical option.
Before exercise, soup alone may feel too light, so adding bread or another carbohydrate source can be useful. After training, combine it with a protein-containing food for a more complete recovery meal.
Cool it within two hours of cooking and store it in a sealed container; it is generally best used within 3 to 4 days. Discard it if it develops an off smell, bubbling, or an unusual change in color.
Yes, freeze it in individual portions and use it within about 2 to 3 months for best quality. Soups containing dairy may separate after thawing, so it is often better to add yogurt or cream when serving.
People on medically prescribed fluid or potassium restrictions, including some people with kidney disease, should check whether the recipe fits their plan. Recipes with onion, garlic, dairy, or beans may also trigger symptoms in people with IBS or specific food intolerances.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.