Herbed Zucchini Soup Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Butter | 1 Tablespoon | |
| Zucchini | 6 Medium, sliced | |
| Potato | 1 Large, peeled | |
| Thyme | 1⁄4 Teaspoon | |
| Rosemary | 1 Teaspoon | |
| Basil | 1⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Chicken broth | 6 Cup (96 tbs) | |
| Skim milk | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 741 Calories from Fat 133
% Daily Value*
Total Fat 15 g23.5%
Saturated Fat 8.7 g43.4%
Trans Fat 0 g
Cholesterol 36.9 mg12.3%
Sodium 4364 mg181.8%
Total Carbohydrates 129 g43%
Dietary Fiber 22.6 g90.2%
Sugars 47.4 g
Protein 36 g71.4%
Vitamin A 55.5% Vitamin C 430.5%
Calcium 55.3% Iron 39.6%
*Based on a 2000 Calorie diet
Directions
Add zucchini, potato, herbs, salt, and pepper.
After mixture is hot, cook 3 minutes; stir occasionally.
Add broth; simmer 15 minutes.
Puree in blender or food processor.
Return mixture to saucepan.
Add milk; heat slightly.
Chef
