Directions:
- Slice the zucchini and chop the onion.
- Cook the zucchini in boiling salted water until tender, about 15 minutes. Drain.
- Put the cooked zucchini, onion, and 1/2 cup of broth in a blender and puree until smooth.
- In a large soup pot, add the puree to the remaining stock. Blend the corn flour in a little water and add to the soup mix. Add salt and cook over a low heat for about 40 minutes.
- Just before serving, stir in the cream until well blended.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4775.16 Kcal (19993 kJ) | ||
| Calories from fat | 7.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 1% | |
|---|---|---|---|
| Sodium | 102140.7mg | 4256% | |
| Potassium | 27618.47mg | 588% | |
| Total Carbs | 243.71g | 81% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 712.47g | 1425% | |
| Vitamin C | 27mg | 45% | |
| Iron | 237.6mg | 1320% | |
| Calcium | 20.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 8.22 Kcal (34 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 1% | |
|---|---|---|---|
| Sodium | 175.85mg | 4256% | |
| Potassium | 47.55mg | 588% | |
| Total Carbs | 0.42g | 81% | |
| Sugars | 0g | 10% | |
| Dietary Fiber | 0g | 4% | |
| Protein | 1.23g | 1425% | |
| Iron | 0.4mg | 1320% | |
* 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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