Directions:
- In a heavy bottom cooking pot, add olive oil, green onions and garlic and sautee' for 3 minutes.
- Add zucchini, 1/2 cup of chicken broth and chicken soup base and cook on medium-high heat for 3 minutes, stirring occasionally.
- Add tomatoes, diced potatoes and cook for 15 minutes or until potatoes are tender.
- Add cilantro and basil and cook for 1 minute.
- Puree' soup in a food processor or blender in batches and return to cooking pot.
- Stir in buttermilk, whole milk, salt and pepper and bring to boil.
- Reduce heat and cook for 2 minutes, stirring frequently.
- Adjust seasonings to taste.
- Serve sprinkled with paprika.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.36 Kcal (588 kJ) | ||
| Calories from fat | 50.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 9% | |
|---|---|---|---|
| Cholesterol | 2.65mg | 1% | |
| Sodium | 729.08mg | 30% | |
| Potassium | 907.78mg | 19% | |
| Total Carbs | 16.73g | 6% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 6.63g | 13% | |
| Vitamin C | 53.3mg | 89% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.4mg | 13% | |
| Calcium | 126.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 44.98 Kcal (188 kJ) | ||
| Calories from fat | 16.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 9% | |
|---|---|---|---|
| Cholesterol | 0.85mg | 1% | |
| Sodium | 233.66mg | 30% | |
| Potassium | 290.93mg | 19% | |
| Total Carbs | 5.36g | 6% | |
| Sugars | 2.17g | 27% | |
| Dietary Fiber | 1.14g | 14% | |
| Protein | 2.12g | 13% | |
| Vitamin C | 17.1mg | 89% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.8mg | 13% | |
| Calcium | 40.5mg | 13% | |
* 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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