Directions:
- Wash zucchini. Cut off stem ends, then cut into large pieces. Place in a saucepan. Add water and a pinch of salt. Bring to a boil. Cover and cook until tender, about 20 minutes. Cool zucchini in cooking liquid.
- Place zucchini, 1 cup cooking liquid and 2 Tablespoons cilantro in a blender; process until pureed.
- Heat butter in a medium saucepan. Add onion. Cook until tender but not browned. Stir in flour. Cook 1 minute. Add pureed zucchini mixture, evaporated milk and chicken broth. Stir to blend. Season with salt if needed. Stir over medium heat until soup comes to a boil.
- Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.8 Kcal (313 kJ) | ||
| Calories from fat | 57.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.34g | 10% | |
|---|---|---|---|
| Cholesterol | 17.32mg | 6% | |
| Sodium | 226.32mg | 9% | |
| Potassium | 130.71mg | 3% | |
| Total Carbs | 2.98g | 1% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 39.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 35.7 Kcal (149 kJ) | ||
| Calories from fat | 27.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.03g | 10% | |
|---|---|---|---|
| Cholesterol | 8.27mg | 6% | |
| Sodium | 108.02mg | 9% | |
| Potassium | 62.39mg | 3% | |
| Total Carbs | 1.42g | 1% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 0.55g | 2% | |
| Vitamin C | 4mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18.8mg | 4% | |
* 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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