Directions:
- Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.
- Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
- Bring mixture to boil.
- Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
- Strain cooking liquid into large saucepan; reserve vegetables.
- Place 3 cups vegetables in blender.
- Add 1/4 cup cooking liquid.
- Puree until smooth.
- Stir puree into remaining cooking liquid in saucepan.
- Return remaining vegetables to cooking liquid.
- Season to taste with salt and pepper.
- (Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer.
- Ladle into bowls.
- Sprinkle with additional parsley.
- Serves 8.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.61 Kcal (254 kJ) | ||
| Calories from fat | 2.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 0% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 196.29mg | 8% | |
| Potassium | 485.08mg | 10% | |
| Total Carbs | 12.6g | 4% | |
| Sugars | 5.81g | 23% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 3.4g | 7% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 51.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 36.33 Kcal (152 kJ) | ||
| Calories from fat | 1.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 117.65mg | 8% | |
| Potassium | 290.74mg | 10% | |
| Total Carbs | 7.55g | 4% | |
| Sugars | 3.48g | 23% | |
| Dietary Fiber | 1.91g | 13% | |
| Protein | 2.04g | 7% | |
| Vitamin C | 8.9mg | 25% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 9% | |
| Calcium | 31mg | 5% | |
* 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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