Directions:
- Chop vegetables.
- Saute Zucchini until transparent.
- Add potato, spinach, broccoli, parsley and vegetable stock.
- Bring to boil, reduce heat, cover and simmer 20 minutes.
- Allow to mildly cool, blend in small quantities in blender then return to pot.
- Reheat gently and stir in cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 718.58 Kcal (3009 kJ) | ||
| Calories from fat | 20.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 4% | |
|---|---|---|---|
| Cholesterol | 6.85mg | 2% | |
| Sodium | 27967.66mg | 1165% | |
| Potassium | 576.21mg | 12% | |
| Total Carbs | 140.33g | 47% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 5.56g | 11% | |
| Vitamin C | 95.3mg | 159% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 2.2mg | 12% | |
| Calcium | 119.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 201.85 Kcal (845 kJ) | ||
| Calories from fat | 5.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 4% | |
|---|---|---|---|
| Cholesterol | 1.92mg | 2% | |
| Sodium | 7856.08mg | 1165% | |
| Potassium | 161.86mg | 12% | |
| Total Carbs | 39.42g | 47% | |
| Sugars | 0.95g | 13% | |
| Dietary Fiber | 1.45g | 21% | |
| Protein | 1.56g | 11% | |
| Vitamin C | 26.8mg | 159% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.6mg | 12% | |
| Calcium | 33.6mg | 12% | |
* 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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