Directions:
- Bring zucchini and 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 cheese; stir over medium heat until warm. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.85 Kcal (322 kJ) | ||
| Calories from fat | 34.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 6% | |
|---|---|---|---|
| Cholesterol | 10.55mg | 4% | |
| Sodium | 244.29mg | 10% | |
| Potassium | 789.91mg | 17% | |
| Total Carbs | 5.44g | 2% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 6.49g | 13% | |
| Vitamin C | 57.9mg | 97% | |
| Iron | 1.7mg | 10% | |
| Calcium | 55mg | 6% | |
| Amount Per 100 g | |||
| Calories | 28.71 Kcal (120 kJ) | ||
| Calories from fat | 12.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 6% | |
|---|---|---|---|
| Cholesterol | 3.94mg | 4% | |
| Sodium | 91.26mg | 10% | |
| Potassium | 295.1mg | 17% | |
| Total Carbs | 2.03g | 2% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.65g | 7% | |
| Protein | 2.42g | 13% | |
| Vitamin C | 21.6mg | 97% | |
| Iron | 0.6mg | 10% | |
| Calcium | 20.5mg | 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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