Directions:
- In a 5-quart saucepot, heat oil over medium-high heat. Add onion; cook until tender and lightly browned.
- Add water, zucchini, peppers, tomatoes, garlic, fennel seeds, salt and pepper to taste, heat to boiling.
- Reduce heat to medium; cook, uncovered, 20 minutes or until tender.
- Remove 4 cups of soup from saucepot.
- In blender, with center part of cover removed to allow steam to escape, blend the 4 cups of soup, in small batches, until pureed.
- Return pureed soup to saucepot.
- Reheat soup to serve hot, or refrigerate to serve cold later.
- Garnish with basil leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.17 Kcal (294 kJ) | ||
| Calories from fat | 42.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 7% | |
|---|---|---|---|
| Sodium | 6.97mg | 0% | |
| Potassium | 187.47mg | 4% | |
| Total Carbs | 6.21g | 2% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 0.84g | 2% | |
| Vitamin C | 47.9mg | 80% | |
| Vitamin A | 1mg | 33% | |
| Iron | 16.9mg | 94% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 29.78 Kcal (125 kJ) | ||
| Calories from fat | 17.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 7% | |
|---|---|---|---|
| Sodium | 2.96mg | 0% | |
| Potassium | 79.55mg | 4% | |
| Total Carbs | 2.64g | 2% | |
| Sugars | 1.45g | 14% | |
| Dietary Fiber | 0.62g | 6% | |
| Protein | 0.36g | 2% | |
| Vitamin C | 20.3mg | 80% | |
| Vitamin A | 0.4mg | 33% | |
| Iron | 7.2mg | 94% | |
| Calcium | 12.1mg | 3% | |
* 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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