Directions:
- Melt the oil in a heavy 4-quart pot over medium heat.
- Add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.
- When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.
- Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
- Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.75 Kcal (1037 kJ) | ||
| Calories from fat | 136.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.19g | 23% | |
|---|---|---|---|
| Cholesterol | 1.97mg | 1% | |
| Sodium | 1015.61mg | 42% | |
| Potassium | 403.97mg | 9% | |
| Total Carbs | 25.71g | 9% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 4.75g | 9% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 2.2mg | 12% | |
| Calcium | 44.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 101.37 Kcal (424 kJ) | ||
| Calories from fat | 55.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 23% | |
|---|---|---|---|
| Cholesterol | 0.81mg | 1% | |
| Sodium | 415.55mg | 42% | |
| Potassium | 165.29mg | 9% | |
| Total Carbs | 10.52g | 9% | |
| Sugars | 1.99g | 19% | |
| Dietary Fiber | 1.07g | 10% | |
| Protein | 1.94g | 9% | |
| Vitamin C | 4.2mg | 17% | |
| Iron | 0.9mg | 12% | |
| Calcium | 18.1mg | 4% | |
* 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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