Directions:
- Heat oil in a large saucepan over medium heat.
- Add onion and saute until softened.
- Add zucchini, potatoes, salt and pepper (to taste) and cook several minutes.
- Stir in chicken broth (or vegetarian chicken broth) and cook over medium heat until potatoes are soft, about 30 minutes.
- Add basil and bay leaf and simmer about 10 minutes more.
- Remove from heat.
- Discard bay leaf, allow soup to cool.
- Puree soup in a blender until smooth and creamy. Reheat before serving.
- Serve with garlic croutons (optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.67 Kcal (535 kJ) | ||
| Calories from fat | 78.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 13% | |
|---|---|---|---|
| Sodium | 871.33mg | 36% | |
| Potassium | 352.96mg | 8% | |
| Total Carbs | 8.83g | 3% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 26.4mg | 44% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.5mg | 3% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 41.01 Kcal (172 kJ) | ||
| Calories from fat | 25.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 13% | |
|---|---|---|---|
| Sodium | 279.88mg | 36% | |
| Potassium | 113.38mg | 8% | |
| Total Carbs | 2.84g | 3% | |
| Sugars | 0.97g | 12% | |
| Dietary Fiber | 0.52g | 6% | |
| Protein | 0.29g | 2% | |
| Vitamin C | 8.5mg | 44% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.2mg | 3% | |
| Calcium | 10mg | 3% | |
* 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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