Directions:
- Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7-10 minutes.
- Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high heat, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.9 Kcal (552 kJ) | ||
| Calories from fat | 63.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 11% | |
|---|---|---|---|
| Cholesterol | 22.33mg | 7% | |
| Sodium | 927.87mg | 39% | |
| Potassium | 957.95mg | 20% | |
| Total Carbs | 5.63g | 2% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 10.54g | 21% | |
| Vitamin C | 70.4mg | 117% | |
| Iron | 2.1mg | 12% | |
| Calcium | 205.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 35.79 Kcal (150 kJ) | ||
| Calories from fat | 17.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 11% | |
|---|---|---|---|
| Cholesterol | 6.06mg | 7% | |
| Sodium | 251.77mg | 39% | |
| Potassium | 259.93mg | 20% | |
| Total Carbs | 1.53g | 2% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 0.48g | 7% | |
| Protein | 2.86g | 21% | |
| Vitamin C | 19.1mg | 117% | |
| Iron | 0.6mg | 12% | |
| Calcium | 55.7mg | 21% | |
* 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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