Zucchini and Potato Soup Recipe

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Zucchini and Potato Soup
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Ingredients
8
Count
Nutrition
187
Calories
Total time
20
Minutes
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Ingredients:

  • 1 kg zucchini
  • 250 g potatoes
  • 2 garlic cloves
  • 30 ml olive oil
  • 1 1/2 pints water or 1 1/2 pints stock

Directions:

  1. Wash and chop all the vegetables.
  2. Heat the oil in pan.
  3. Add the onion and garlic and cook till soft.
  4. Add the potatoes and the zucchini and soften a little.
  5. Add the water or stock and cook untill vegetables soft.
  6. Cool slightly then liquidise.
  7. Return to pan and add chopped herbs and cheese.
  8. Serve with some nice crusty bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 187.47 Kcal (785 kJ)
Calories from fat 89.91 Kcal
% Daily Value*
Total Fat 9.99g 15%
Cholesterol 11.5mg 4%
Sodium 123.19mg 5%
Potassium 942.69mg 20%
Total Carbs 15.31g 5%
Sugars 2.66g 11%
Dietary Fiber 3.3g 13%
Protein 10.83g 22%
Vitamin C 59.1mg 98%
Vitamin A 0.4mg 14%
Iron 2.6mg 14%
Calcium 100.4mg 10%
Amount Per 100 g
Calories 49.9 Kcal (209 kJ)
Calories from fat 23.93 Kcal
% Daily Value*
Total Fat 2.66g 15%
Cholesterol 3.06mg 4%
Sodium 32.79mg 5%
Potassium 250.92mg 20%
Total Carbs 4.08g 5%
Sugars 0.71g 11%
Dietary Fiber 0.88g 13%
Protein 2.88g 22%
Vitamin C 15.7mg 98%
Vitamin A 0.1mg 14%
Iron 0.7mg 14%
Calcium 26.7mg 10%

* 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

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

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

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