Zucchini Carrot Soup Recipe

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Ingredients:

Serving

1/4 cup butter or 1/4 cup margarine
3 cups zucchini, unpeeled and grated
1 cup carrot, grated
3/4 cup onion, chopped
1/4 cup flour
2 cups water
1 cup milk
1 tsp salt
1/4 tsp pepper
1 cup monterey jack cheese

Directions:

Melt butter in a heavy saucepan. Add zucchini, carrot and onion. Saute until onion is soft and clear.
Sprinkle with flour and stir well. Add water, milk, salt and pepper. Heat and stir until thickened, about 5 minutes.
Puree soup in batches in blender. Return to pot.
Add cheese. Stir to melt. Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	370.58 Kcal (1552 kJ)
Calories from fat	224.38 Kcal
		% Daily Value*
Total Fat	24.93g	38%
Cholesterol	67.5mg	22%
Sodium	929.68mg	39%
Potassium	890.82mg	19%
Total Carbs	19.07g	6%
Sugars	4.98g	20%
Dietary Fiber	3.42g	14%
Protein	18.62g	37%
Vitamin C	51.3mg	85%
Vitamin A	0.8mg	27%
Iron	1.9mg	11%
Calcium	492.4mg	49%

Amount Per 100 g
Calories	91.83 Kcal (384 kJ)
Calories from fat	55.6 Kcal
		% Daily Value*
Total Fat	6.18g	38%
Cholesterol	16.72mg	22%
Sodium	230.36mg	39%
Potassium	220.73mg	19%
Total Carbs	4.72g	6%
Sugars	1.24g	20%
Dietary Fiber	0.85g	14%
Protein	4.61g	37%
Vitamin C	12.7mg	85%
Vitamin A	0.2mg	27%
Iron	0.5mg	11%
Calcium	122mg	49%

* 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

8.8

Points
10

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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