Half Hour Soup Recipe

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Ingredients:

Serving

2 tbsp vegetable oil
1 medium onion, chopped
4 medium zucchini, cut into 1/2 inch rounds
2 medium carrots, cut into 1/2 inch rounds
2 medium tomatoes, peeled seeded and chopped
1/2 tsp salt
2 (14 oz) cans chicken broth
1 bay leaf
1 tsp dried oregano
1 tbsp chopped parsley
1 large avocado , cut into 8 slices

Directions:

In a large saucepan, heat oil over medium heat. Add onion and cook, stirring, until translucent, about 3 minutes.
Add zucchini, carrots, tomatoes and salt. Cook until tomato juices have evaporated, about 5 minutes.
Add chicken broth, bay leaf, oregano and parsley. Bring to a boil, reduce heat to low, cover and cook 20 minutes or until vegetables are tender.
To serve, remove and discard bay leaf. Place 2 avocado slices on top of the soup in 4 bowls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	177.73 Kcal (744 kJ)
Calories from fat	129.24 Kcal
		% Daily Value*
Total Fat	14.36g	22%
Sodium	372.24mg	16%
Potassium	597.72mg	13%
Total Carbs	13.1g	4%
Sugars	4.99g	20%
Dietary Fiber	5.85g	23%
Protein	2.58g	5%
Vitamin C	23.4mg	39%
Vitamin A	0.3mg	10%
Iron	0.8mg	4%
Calcium	37.5mg	4%

Amount Per 100 g
Calories	87.25 Kcal (365 kJ)
Calories from fat	63.44 Kcal
		% Daily Value*
Total Fat	7.05g	22%
Sodium	182.73mg	16%
Potassium	293.41mg	13%
Total Carbs	6.43g	4%
Sugars	2.45g	20%
Dietary Fiber	2.87g	23%
Protein	1.27g	5%
Vitamin C	11.5mg	39%
Vitamin A	0.1mg	10%
Iron	0.4mg	4%
Calcium	18.4mg	4%

* 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.