Directions:
- Heat oil and half the butter in a large saucepan. Fry onion over a low heat until golden. Add courgettes and continue to cook over a low heat for another 10 minutes.
- Add potatoes and cook for another 3 - 4 minutes Add the stock, cover and simmer for 40 minutes.
- Remove from heat and process until smooth.
- Beat together the basil, eggs, butter and cheese. Drizzle the soup in and season well.
- Return to the heat and heat through.
- Serve sprinkled with extra parmesan if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1113.03 Kcal (4660 kJ) | ||
| Calories from fat | 136.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 23% | |
|---|---|---|---|
| Cholesterol | 67.19mg | 22% | |
| Sodium | 39395.66mg | 1641% | |
| Potassium | 213.59mg | 5% | |
| Total Carbs | 192.49g | 64% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 7.2g | 14% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.8mg | 4% | |
| Calcium | 76.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 233.45 Kcal (977 kJ) | ||
| Calories from fat | 28.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 23% | |
|---|---|---|---|
| Cholesterol | 14.09mg | 22% | |
| Sodium | 8262.8mg | 1641% | |
| Potassium | 44.8mg | 5% | |
| Total Carbs | 40.37g | 64% | |
| Sugars | 1.11g | 21% | |
| Dietary Fiber | 0.65g | 12% | |
| Protein | 1.51g | 14% | |
| Vitamin C | 0.6mg | 5% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.2mg | 4% | |
| Calcium | 16.1mg | 8% | |
* 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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