Directions:
- Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes.
- Mix in the zucchini and tofu. Season with red pepper flakes and oregano.
- Continue to cook and stir 10 minutes, until zucchini is tender.
- Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.
- In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1698.69 Kcal (7112 kJ) | ||
| Calories from fat | 575.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.89g | 98% | |
|---|---|---|---|
| Cholesterol | 36mg | 12% | |
| Sodium | 2606.69mg | 109% | |
| Potassium | 8317.32mg | 177% | |
| Total Carbs | 132.11g | 44% | |
| Sugars | 46.81g | 187% | |
| Dietary Fiber | 27.05g | 108% | |
| Protein | 155.34g | 311% | |
| Vitamin C | 493.9mg | 823% | |
| Iron | 22.3mg | 124% | |
| Calcium | 1359.5mg | 136% | |
| Amount Per 100 g | |||
| Calories | 49.15 Kcal (206 kJ) | ||
| Calories from fat | 16.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 98% | |
|---|---|---|---|
| Cholesterol | 1.04mg | 12% | |
| Sodium | 75.42mg | 109% | |
| Potassium | 240.64mg | 177% | |
| Total Carbs | 3.82g | 44% | |
| Sugars | 1.35g | 187% | |
| Dietary Fiber | 0.78g | 108% | |
| Protein | 4.49g | 311% | |
| Vitamin C | 14.3mg | 823% | |
| Iron | 0.6mg | 124% | |
| Calcium | 39.3mg | 136% | |
* 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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