Zucchini-Basil Soup Recipe

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Ingredients:

Serving

2 lb zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves

Directions:

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	185.52 Kcal (777 kJ)
Calories from fat	126.03 Kcal
		% Daily Value*
Total Fat	14g	22%
Sodium	13mg	1%
Potassium	1090.72mg	23%
Total Carbs	10g	3%
Sugars	1.22g	5%
Dietary Fiber	2.9g	12%
Protein	7.19g	14%
Vitamin C	79.7mg	133%
Iron	2.3mg	13%
Calcium	81mg	8%

Amount Per 100 g
Calories	36.43 Kcal (153 kJ)
Calories from fat	24.75 Kcal
		% Daily Value*
Total Fat	2.75g	22%
Sodium	2.55mg	1%
Potassium	214.17mg	23%
Total Carbs	1.96g	3%
Sugars	0.24g	5%
Dietary Fiber	0.57g	12%
Protein	1.41g	14%
Vitamin C	15.6mg	133%
Iron	0.5mg	13%
Calcium	15.9mg	8%

* 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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