Zucchini and Rosemary Soup Recipe

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Zucchini and Rosemary Soup
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Ingredients:

Directions:

  1. Melt butter with oil in heavy large saucepan over medium-high heat.
  2. Add onion; sauté until translucent, about 5 minutes.
  3. Mix in garlic and rosemary.
  4. Add stock and potato; bring to boil.
  5. Reduce heat and simmer 10 minutes.
  6. Add sliced zucchini; simmer until tender about 15 minutes.
  7. Working in batches, puree in blender.
  8. Season with salt and pepper.
  9. Cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain.
  10. Rewarm soup over medium heat.
  11. Ladle into bowls and top with zucchini and croutons.
  12. Sprinkle with green onions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 79.9 Kcal (335 kJ)
Calories from fat 41.34 Kcal
% Daily Value*
Total Fat 4.59g 7%
Cholesterol 7.63mg 3%
Sodium 649.58mg 27%
Potassium 317.59mg 7%
Total Carbs 6.68g 2%
Sugars 0.97g 4%
Dietary Fiber 0.9g 4%
Protein 1.09g 2%
Vitamin C 17.5mg 29%
Iron 0.3mg 2%
Calcium 22.7mg 2%
Amount Per 100 g
Calories 35 Kcal (147 kJ)
Calories from fat 18.11 Kcal
% Daily Value*
Total Fat 2.01g 7%
Cholesterol 3.34mg 3%
Sodium 284.53mg 27%
Potassium 139.11mg 7%
Total Carbs 2.93g 2%
Sugars 0.43g 4%
Dietary Fiber 0.4g 4%
Protein 0.48g 2%
Vitamin C 7.7mg 29%
Iron 0.1mg 2%
Calcium 9.9mg 2%

* 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

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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