Directions:
- Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan.
- In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through. Yield: 2-4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.38 Kcal (1078 kJ) | ||
| Calories from fat | 117.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 20% | |
|---|---|---|---|
| Cholesterol | 32.11mg | 11% | |
| Sodium | 181.38mg | 8% | |
| Potassium | 952.89mg | 20% | |
| Total Carbs | 28.87g | 10% | |
| Sugars | 9.86g | 39% | |
| Dietary Fiber | 5.63g | 23% | |
| Protein | 9.02g | 18% | |
| Vitamin C | 32.2mg | 54% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 0.5mg | 3% | |
| Calcium | 313.5mg | 31% | |
| Amount Per 100 g | |||
| Calories | 44.16 Kcal (185 kJ) | ||
| Calories from fat | 20.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.24g | 20% | |
|---|---|---|---|
| Cholesterol | 5.51mg | 11% | |
| Sodium | 31.12mg | 8% | |
| Potassium | 163.48mg | 20% | |
| Total Carbs | 4.95g | 10% | |
| Sugars | 1.69g | 39% | |
| Dietary Fiber | 0.97g | 23% | |
| Protein | 1.55g | 18% | |
| Vitamin C | 5.5mg | 54% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 0.1mg | 3% | |
| Calcium | 53.8mg | 31% | |
* 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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