Ingredients:
- to finish the soup (optional): two good splashes of whipping cream or a drizzle of extra-virgin olive oil
Directions:
- Slice your zucchini in half, vertically, and then chop into 1/2 inch pieces.
- Put the zucchini into a soup pot and cover with broth or water. Bring to a boil, then reduce heat to medium-low and simmer until tender, about 15 minutes.
- Puree the soup with an immersion blender until smooth.
- Add the grated nutmeg and cheese and season with salt and pepper.
- If using, whisk in the cream. Otherwise, ladle the soup into bowls and drizzle with a few drops of extra-virgin olive oil, if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.41 Kcal (1379 kJ) | ||
| Calories from fat | 71.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.9g | 12% | |
|---|---|---|---|
| Cholesterol | 6.68mg | 2% | |
| Sodium | 1812.1mg | 76% | |
| Potassium | 2487.69mg | 53% | |
| Total Carbs | 50.18g | 17% | |
| Sugars | 6.84g | 27% | |
| Dietary Fiber | 7.66g | 31% | |
| Protein | 20.95g | 42% | |
| Vitamin C | 151.3mg | 252% | |
| Iron | 7.7mg | 43% | |
| Calcium | 178.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 42.93 Kcal (180 kJ) | ||
| Calories from fat | 9.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 12% | |
|---|---|---|---|
| Cholesterol | 0.87mg | 2% | |
| Sodium | 236.17mg | 76% | |
| Potassium | 324.22mg | 53% | |
| Total Carbs | 6.54g | 17% | |
| Sugars | 0.89g | 27% | |
| Dietary Fiber | 1g | 31% | |
| Protein | 2.73g | 42% | |
| Vitamin C | 19.7mg | 252% | |
| Iron | 1mg | 43% | |
| Calcium | 23.3mg | 18% | |
* 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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