Directions:
- Heat 3 TBS olive oil in a soup pan and saute onion for 5 minutes. Add the zuchinni and saute for another 5 minutes stirring frequently.
- Remove 1/3 of the zuchinni and reserve. Add the oregano to the pan and stir for 30 seconds. Add the stock , bring to a boil then reduce heat to simmer and cook for 30 minutes. Add the gorgonzola and whisk it around until it melts. Puree this in a blender then add it back to the pot along with the cream. Add slat and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 870.88 Kcal (3646 kJ) | ||
| Calories from fat | 179.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.93g | 31% | |
|---|---|---|---|
| Cholesterol | 27.94mg | 9% | |
| Sodium | 28018.8mg | 1167% | |
| Potassium | 579.4mg | 12% | |
| Total Carbs | 138.94g | 46% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 2.3mg | 78% | |
| Iron | 77.3mg | 429% | |
| Calcium | 135.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 170.56 Kcal (714 kJ) | ||
| Calories from fat | 35.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 31% | |
|---|---|---|---|
| Cholesterol | 5.47mg | 9% | |
| Sodium | 5487.43mg | 1167% | |
| Potassium | 113.48mg | 12% | |
| Total Carbs | 27.21g | 46% | |
| Sugars | 0.68g | 14% | |
| Dietary Fiber | 0.59g | 12% | |
| Protein | 0.72g | 7% | |
| Vitamin C | 2.3mg | 19% | |
| Vitamin A | 0.5mg | 78% | |
| Iron | 15.1mg | 429% | |
| Calcium | 26.5mg | 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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