Zucchini and Spinach Soup Recipe

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Ingredients

Count

Nutrition

155

Calories

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Ingredients:

Serving

1/4 cup olive oil
2 medium onions, chopped
1 1/2 lb zucchini, trimmed, cut into 1/2-inch-thick rounds
1 12- oz russet potato, peeled, thinly sliced
4 cups (or more) low-salt chicken broth
1 6- oz bag baby spinach leaves
1 1/2 cups coarsely chopped cilantro

Directions:

Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	155.01 Kcal (649 kJ)
Calories from fat	76.72 Kcal
		% Daily Value*
Total Fat	8.52g	13%
Cholesterol	1.5mg	1%
Sodium	317.78mg	13%
Potassium	798.61mg	17%
Total Carbs	14.93g	5%
Sugars	1.56g	6%
Dietary Fiber	2.77g	11%
Protein	5.8g	12%
Vitamin C	41mg	68%
Iron	2mg	11%
Calcium	54.9mg	5%

Amount Per 100 g
Calories	50.89 Kcal (213 kJ)
Calories from fat	25.19 Kcal
		% Daily Value*
Total Fat	2.8g	13%
Cholesterol	0.49mg	1%
Sodium	104.32mg	13%
Potassium	262.17mg	17%
Total Carbs	4.9g	5%
Sugars	0.51g	6%
Dietary Fiber	0.91g	11%
Protein	1.9g	12%
Vitamin C	13.5mg	68%
Iron	0.6mg	11%
Calcium	18mg	5%

* 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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