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 to 10 minutes. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
- Cover and refrigerate for up to 3 days. Serve chilled or reheat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.65 Kcal (212 kJ) | ||
| Calories from fat | 23.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 4% | |
|---|---|---|---|
| Cholesterol | 7.94mg | 3% | |
| Sodium | 477.23mg | 20% | |
| Potassium | 150.78mg | 3% | |
| Total Carbs | 0.66g | 0% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 142.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 36.1 Kcal (151 kJ) | ||
| Calories from fat | 16.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 4% | |
|---|---|---|---|
| Cholesterol | 5.66mg | 3% | |
| Sodium | 340.1mg | 20% | |
| Potassium | 107.45mg | 3% | |
| Total Carbs | 0.47g | 0% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 3.76g | 11% | |
| Vitamin C | 1.4mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 101.9mg | 14% | |
* 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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