Directions:
- Put the cubed zucchini into a large saucepan over medium heat, cover with water, and bring to a boil.
- Lower the heat and simmer about 15 minutes, or until soft; remove pan from heat.
- Allow zucchini to cool in the saucepan in the cooking water.
- Melt the butter in a small saucepan over medium heat; add the onion and garlic, cover and cook for 2 minutes or so (until soft but not brown).
- Remove the lid, stir in the parsley/cilantro, cover and cook for 2 minutes.
- Transfer the onion mix to a blender or food processor.
- Add the zucchini, 1/2 to 1 cup of the cooking water, and salt to the blender and puree.
- Pour the contents of the blender into a large saucepan and heat over medium heat.
- Add the chicken/vegetable broth and bring to a low simmer.
- Slowly stir in the evaporated milk.
- Season with salt and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.42 Kcal (270 kJ) | ||
| Calories from fat | 24.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 4% | |
|---|---|---|---|
| Cholesterol | 8.82mg | 3% | |
| Sodium | 429.45mg | 18% | |
| Potassium | 441.97mg | 9% | |
| Total Carbs | 6.53g | 2% | |
| Sugars | 4.95g | 20% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 31.1mg | 52% | |
| Iron | 0.2mg | 1% | |
| Calcium | 45.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 36.64 Kcal (153 kJ) | ||
| Calories from fat | 13.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 4% | |
|---|---|---|---|
| Cholesterol | 5.02mg | 3% | |
| Sodium | 244.26mg | 18% | |
| Potassium | 251.38mg | 9% | |
| Total Carbs | 3.72g | 2% | |
| Sugars | 2.81g | 20% | |
| Dietary Fiber | 1.03g | 7% | |
| Protein | 1.86g | 7% | |
| Vitamin C | 17.7mg | 52% | |
| Iron | 0.1mg | 1% | |
| Calcium | 25.9mg | 5% | |
* 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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