Directions:
- In a large saucepan, saute zucchini, onion and carrot in butter until crisp-tender. Add the broth, tarragon, salt, pepper and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool slightly.
- Transfer to a blender. Cover and process until pureed; return to pan. Add milk; heat through. Garnish with paprika and zucchini if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.36 Kcal (479 kJ) | ||
| Calories from fat | 26.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 10.08mg | 3% | |
| Sodium | 788.3mg | 33% | |
| Potassium | 919.34mg | 20% | |
| Total Carbs | 13.51g | 5% | |
| Sugars | 7.73g | 31% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 7.73g | 15% | |
| Vitamin C | 50.9mg | 85% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 194.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 28.64 Kcal (120 kJ) | ||
| Calories from fat | 6.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 4% | |
|---|---|---|---|
| Cholesterol | 2.53mg | 3% | |
| Sodium | 197.45mg | 33% | |
| Potassium | 230.27mg | 20% | |
| Total Carbs | 3.38g | 5% | |
| Sugars | 1.94g | 31% | |
| Dietary Fiber | 0.54g | 9% | |
| Protein | 1.94g | 15% | |
| Vitamin C | 12.7mg | 85% | |
| Iron | 0.3mg | 7% | |
| Calcium | 48.7mg | 19% | |
* 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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