Directions:
- In 6-qt saucepan, combine first 4 ingredients and cook, stirring over medium heat to soften onion (4 min).
- Add potato, if using, and cook to soften (about 2 minutes).
- Add zucchini and cook until soft (4 min).
- Add stock and stir to blend.
- Bring to a boil over medium heat, then cover and simmer on low heat for 20 minutes.
- Remove saucepan from heat and puree with a stick blender until vegetables are undistinguishable.
- Season to taste.
- Serve with a dollop of sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.94 Kcal (418 kJ) | ||
| Calories from fat | 45.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 8% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 181.77mg | 8% | |
| Potassium | 220.33mg | 5% | |
| Total Carbs | 10.19g | 3% | |
| Sugars | 3.82g | 15% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 4.21g | 8% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 16.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 62.66 Kcal (262 kJ) | ||
| Calories from fat | 28.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 8% | |
|---|---|---|---|
| Cholesterol | 2.26mg | 1% | |
| Sodium | 113.97mg | 8% | |
| Potassium | 138.15mg | 5% | |
| Total Carbs | 6.39g | 3% | |
| Sugars | 2.4g | 15% | |
| Dietary Fiber | 0.7g | 4% | |
| Protein | 2.64g | 8% | |
| Vitamin C | 1.1mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 10.4mg | 2% | |
* 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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