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Herbed Zucchini Soup

 
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Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.

Yield

4

servings

Prep

5

min

Cook

10

min

Ready

18

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

710 ml stock
vegetable, or you can use chicken stock
680.4 g zucchini
cut into 1-inch pieces
*
15 ml dill weed
freshly chopped, or tarragon, or 1 teaspoon dried
*
177 ml cheddar cheese, reduced-fat
or whole fat
*
1.3 ml salt and black pepper
or to taste
*

Directions

Place broth, zucchini and dill in a big saucepan, bring to a boil over high heat.

Reduce to a simmer and cook, uncovered, until the zucchini is tender, 10 minutes.

Purée in a blender, in batches if necessary, until smooth.

Return the soup to the saucepan and heat over medium-high, slowly stirring in cheese until incorporated.

Remove from heat and season with salt and pepper.

Serve hot or chilled.

Soup can be refrigerated for up to 3 days.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 2932% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 582mg 24%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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