Directions:
- In a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery.
- Bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes.
- Add the zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to medium-low and cook for 10 to15 minutes more, or until the zucchini is just tender. Season to taste with black pepper and serve.
- If desired, add protein powder just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.28 Kcal (1676 kJ) | ||
| Calories from fat | 53.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 9% | |
|---|---|---|---|
| Sodium | 817.79mg | 34% | |
| Potassium | 2240.19mg | 48% | |
| Total Carbs | 73.82g | 25% | |
| Sugars | 13.93g | 56% | |
| Dietary Fiber | 12.29g | 49% | |
| Protein | 17.07g | 34% | |
| Vitamin C | 79.3mg | 132% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 3.9mg | 22% | |
| Calcium | 252.5mg | 25% | |
| Amount Per 100 g | |||
| Calories | 32.05 Kcal (134 kJ) | ||
| Calories from fat | 4.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 9% | |
|---|---|---|---|
| Sodium | 65.48mg | 34% | |
| Potassium | 179.36mg | 48% | |
| Total Carbs | 5.91g | 25% | |
| Sugars | 1.12g | 56% | |
| Dietary Fiber | 0.98g | 49% | |
| Protein | 1.37g | 34% | |
| Vitamin C | 6.4mg | 132% | |
| Iron | 0.3mg | 22% | |
| Calcium | 20.2mg | 25% | |
* 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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