Directions:
- Bring zucchini and chicken broth to boil in heavy, medium saucepan.
- Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.
- Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan.
- Add cream, nutmeg and parmesan cheese; stir over low heat until warm. Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.12 Kcal (327 kJ) | ||
| Calories from fat | 32.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 6% | |
|---|---|---|---|
| Cholesterol | 9.43mg | 3% | |
| Sodium | 53.79mg | 2% | |
| Potassium | 867.31mg | 18% | |
| Total Carbs | 6.34g | 2% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 7.54g | 15% | |
| Vitamin C | 57.9mg | 97% | |
| Iron | 1.7mg | 10% | |
| Calcium | 58.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 29.05 Kcal (122 kJ) | ||
| Calories from fat | 12.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 6% | |
|---|---|---|---|
| Cholesterol | 3.5mg | 3% | |
| Sodium | 20mg | 2% | |
| Potassium | 322.48mg | 18% | |
| Total Carbs | 2.36g | 2% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.64g | 7% | |
| Protein | 2.8g | 15% | |
| Vitamin C | 21.5mg | 97% | |
| Iron | 0.6mg | 10% | |
| Calcium | 21.8mg | 6% | |
* 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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