Directions:
- Combine first 5 ingredients in a soup pot and boil with lid on for 15 minutes.
- While the zucchini is poaching, combine butter and onion in another saucepan over medium heat. Cook onions until tender but not brown.
- Add flour to the onions and cook 2 minutes. Add salt and pepper. Add warm milk and stir over medium-high heat until bubbly and thick.
- After the zucchini is poached, use an immersion blender off-heat to puree the mixture, alternately, you can carefully transfer the mixture to a blender or food processor and puree it.
- Add the pureed zucchini mixture to the soup base mixture and stir over medium heat until thickened. Adjust seasoning to taste. Serve with fresh grated parmesan and garlic toast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.26 Kcal (566 kJ) | ||
| Calories from fat | 60.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 10% | |
|---|---|---|---|
| Cholesterol | 16.9mg | 6% | |
| Sodium | 531.16mg | 22% | |
| Potassium | 664.68mg | 14% | |
| Total Carbs | 12.92g | 4% | |
| Sugars | 4.63g | 19% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 6.56g | 13% | |
| Vitamin C | 38.8mg | 65% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 144.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 55.43 Kcal (232 kJ) | ||
| Calories from fat | 24.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 10% | |
|---|---|---|---|
| Cholesterol | 6.93mg | 6% | |
| Sodium | 217.69mg | 22% | |
| Potassium | 272.41mg | 14% | |
| Total Carbs | 5.3g | 4% | |
| Sugars | 1.9g | 19% | |
| Dietary Fiber | 0.72g | 7% | |
| Protein | 2.69g | 13% | |
| Vitamin C | 15.9mg | 65% | |
| Iron | 0.6mg | 8% | |
| Calcium | 59.1mg | 14% | |
* 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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