Pureed Soup Base (Zucchini) Recipe

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Pureed Soup Base (Zucchini)
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Ingredients:

Directions:

  1. Saute veggies, add water and cook until tender. Add herbs.
  2. Puree and pack into freezer containers.
  3. To Make Soup: Combine 1 1/2 cups milk with each pint of puree. Add 1 cup veggie or chicken broth. Add S&P.
  4. Add any leftover chicken or prawns (optional).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 477.76 Kcal (2000 kJ)
Calories from fat 190.63 Kcal
% Daily Value*
Total Fat 21.18g 33%
Sodium 1355.88mg 56%
Potassium 5212.56mg 111%
Total Carbs 46.85g 16%
Sugars 6.9g 28%
Dietary Fiber 14.2g 57%
Protein 33.68g 67%
Vitamin C 449.7mg 750%
Vitamin A 1.5mg 49%
Iron 36.8mg 204%
Calcium 280.8mg 28%
Amount Per 100 g
Calories 36.53 Kcal (153 kJ)
Calories from fat 14.58 Kcal
% Daily Value*
Total Fat 1.62g 33%
Sodium 103.67mg 56%
Potassium 398.54mg 111%
Total Carbs 3.58g 16%
Sugars 0.53g 28%
Dietary Fiber 1.09g 57%
Protein 2.58g 67%
Vitamin C 34.4mg 750%
Vitamin A 0.1mg 49%
Iron 2.8mg 204%
Calcium 21.5mg 28%

* 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

  • 10.5
    Points
  • 12
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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