Zucchini Basil Soup Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
MethodDish
Main Ingredient

Ingredients

 Zucchini3 Cup (48 tbs), sliced
 Olive oil1 Tablespoon
 Onion1 Large, sliced
 Italian parsley1⁄4 Cup (4 tbs), chopped
 Dried basil1 Teaspoon
 Milk/Chicken stock1 Cup (16 tbs)
 Salt1 Teaspoon
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 471 Calories from Fat 210

% Daily Value*

Total Fat 24 g36.4%

Saturated Fat 6.6 g32.9%

Trans Fat 0 g

Cholesterol 22.6 mg

Sodium 2097.2 mg87.4%

Total Carbohydrates 58 g19.2%

Dietary Fiber 11.9 g47.8%

Sugars 31.8 g

Protein 16 g32.8%

Vitamin A 54.3% Vitamin C 182.2%

Calcium 51.1% Iron 28.6%

*Based on a 2000 Calorie diet

Directions

1. Boil or steam the zucchini. Heat the oil in a small pan and cook the onion, parsley, and basil together until the onions are soft.
2. Combine the zucchini, onion mixture, milk, salt, and pepper in a blender, and puree until very smooth. Serve hot or cold with sour cream or yogurt on top.
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