Thick Zucchini Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Zucchini1 1⁄2 Pound
 Butter3 Tablespoon
 Onion1 Small, chopped
 Dried thyme leaves1 Teaspoon
 Chicken stock/Reduced sodium canned broth6 Cup (96 tbs)
 Rice1⁄4 Cup (4 tbs)
 Salt3⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Grated parmesan cheese1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1247 Calories from Fat 531

% Daily Value*

Total Fat 60 g92.5%

Saturated Fat 30.9 g154.3%

Trans Fat 0 g

Cholesterol 153.2 mg

Sodium 3835.8 mg159.8%

Total Carbohydrates 126 g42%

Dietary Fiber 12.1 g48.3%

Sugars 40.1 g

Protein 56 g111.6%

Vitamin A 55.8% Vitamin C 216.9%

Calcium 45.9% Iron 68.7%

*Based on a 2000 Calorie diet

Directions

1. Cut ends from zucchini. Shred on a grater.
2. In a large saucepan, melt butter over low heat. Add onion and cook 2 to 3 minutes, or until softened. Add zucchini and thyme, raise heat to medium, and add chicken stock and rice. Bring to a boil, reduce heat to low, and simmer covered 20 minutes.
3. Puree soup in a blender or food processor, in batches if necessary. Season with salt and pepper. Pass a bowl of grated Parmesan cheese on the side.
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