Directions:
- Saute leeks in hot oil in a Dutch oven until tender. Add zucchini and broth. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until zucchini is tender. Remove from heat; cool slightly.
- Process mixture in batches in a blender until smooth, stopping to scrape down sides.
- Stir in half-and-half and next 3 ingredients. Chill at least 3 hours. Garnish, if desired.
- Prep: 20 min., Cook: 15 min., Chill: 3 hrs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.35 Kcal (408 kJ) | ||
| Calories from fat | 59.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 10% | |
|---|---|---|---|
| Cholesterol | 11.05mg | 4% | |
| Sodium | 435.58mg | 18% | |
| Potassium | 489.26mg | 10% | |
| Total Carbs | 6.36g | 2% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 34.1mg | 57% | |
| Iron | 1.2mg | 7% | |
| Calcium | 65.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 46.93 Kcal (196 kJ) | ||
| Calories from fat | 28.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 10% | |
|---|---|---|---|
| Cholesterol | 5.33mg | 4% | |
| Sodium | 210mg | 18% | |
| Potassium | 235.89mg | 10% | |
| Total Carbs | 3.06g | 2% | |
| Sugars | 0.38g | 3% | |
| Dietary Fiber | 0.56g | 5% | |
| Protein | 1.74g | 7% | |
| Vitamin C | 16.5mg | 57% | |
| Iron | 0.6mg | 7% | |
| Calcium | 31.7mg | 7% | |
* 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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