Directions:
- Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
- Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.98 Kcal (1310 kJ) | ||
| Calories from fat | 237.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.4g | 41% | |
|---|---|---|---|
| Cholesterol | 66.14mg | 22% | |
| Sodium | 264.62mg | 11% | |
| Potassium | 371.51mg | 8% | |
| Total Carbs | 13.88g | 5% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 6.73g | 13% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 121.9 Kcal (510 kJ) | ||
| Calories from fat | 92.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.28g | 41% | |
|---|---|---|---|
| Cholesterol | 25.76mg | 22% | |
| Sodium | 103.07mg | 11% | |
| Potassium | 144.7mg | 8% | |
| Total Carbs | 5.41g | 5% | |
| Sugars | 1.78g | 18% | |
| Dietary Fiber | 0.35g | 4% | |
| Protein | 2.62g | 13% | |
| Vitamin C | 2mg | 9% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.1mg | 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.
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