Potato and Zucchini Soup Recipe

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Potato and Zucchini Soup
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Ingredients
8
Count
Nutrition
96
Calories
Total time
60
Minutes
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Ingredients:

  • 3 large zucchini
  • 3 large potatoes
  • 3 tbsp cream
  • 1 tbsp butter
  • 2 1/2 cups water, to cover
  • salt and pepper

Directions:

  1. Chop vegies as roughly as you like.
  2. Saute with a tablespoon of butter.
  3. Add enough water to cover, add stock cubes.
  4. Cook until tender.
  5. Blend and mash the vegies (with fluid still in pot).
  6. Add the cream to taste (put more in if you prefer it creamier).
  7. Serve with salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 96.38 Kcal (404 kJ)
Calories from fat 26.43 Kcal
% Daily Value*
Total Fat 2.94g 5%
Cholesterol 8.18mg 3%
Sodium 618.03mg 26%
Potassium 301.83mg 6%
Total Carbs 15.77g 5%
Sugars 3.33g 13%
Dietary Fiber 2.4g 10%
Protein 2.33g 5%
Vitamin C 5.4mg 9%
Vitamin A 0.7mg 22%
Iron 0.8mg 4%
Calcium 48.3mg 5%
Amount Per 100 g
Calories 47.63 Kcal (199 kJ)
Calories from fat 13.06 Kcal
% Daily Value*
Total Fat 1.45g 5%
Cholesterol 4.04mg 3%
Sodium 305.43mg 26%
Potassium 149.16mg 6%
Total Carbs 7.79g 5%
Sugars 1.65g 13%
Dietary Fiber 1.18g 10%
Protein 1.15g 5%
Vitamin C 2.7mg 9%
Vitamin A 0.3mg 22%
Iron 0.4mg 4%
Calcium 23.9mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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