Directions:
- Heat olive oil in large saucepan over medium heat.
- Add onion & cook until translucent, about 5 minute.
- Add zucchini & cook another 2 minute.
- Add chicken broth & basil.
- Reduce heat to a simmer & cook for 20 minute.
- Puree soup with an immersion blender, or in a blender, in batches.
- Add 2 T yogurt/or other, & chili powder.
- Season with salt to taste.
- Reheat gently.
- Divide soup among bowls.
- Garnish each with a dollop of yogurt/or other, & a sprinkle of chili powder.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.24 Kcal (349 kJ) | ||
| Calories from fat | 21.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 4% | |
|---|---|---|---|
| Cholesterol | 0.99mg | 0% | |
| Sodium | 589mg | 25% | |
| Potassium | 898.62mg | 19% | |
| Total Carbs | 7.78g | 3% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 6.9g | 14% | |
| Vitamin C | 64.8mg | 108% | |
| Iron | 1.7mg | 9% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 23.18 Kcal (97 kJ) | ||
| Calories from fat | 6.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 4% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 0% | |
| Sodium | 164.04mg | 25% | |
| Potassium | 250.28mg | 19% | |
| Total Carbs | 2.17g | 3% | |
| Sugars | 0.45g | 6% | |
| Dietary Fiber | 0.6g | 9% | |
| Protein | 1.92g | 14% | |
| Vitamin C | 18.1mg | 108% | |
| Iron | 0.5mg | 9% | |
| Calcium | 21.2mg | 8% | |
* 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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