Zucchini, Potato, and Cilantro Soup |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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If your jalapeño isn't spicy enough, add another tablespoon of the chopped chile. Ingredients:
3 tablespoons butter |
1 tablespoon (or more) chopped jalapeño chile with seeds |
1/4 teaspoon (generous) fennel seeds |
1 (7- to 8-ounce) yukon gold potato, peeled, cut into 1/2-inch cubes |
16 to 18 ounces zucchini (about 4 medium), trimmed, cut into 1/2-inch rounds |
1 cup chopped green onions |
2 1/2 cups low-salt chicken broth |
1/2 cup (packed) fresh cilantro |
1 teaspoon (or more) fresh lime juice |
Directions:
1. Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
2. Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.
3. One serving contains the following: 163.56 Calories (kcal), 48.7% Calories from Fat, 8.85 (g) Fat, 5.62 (g) Saturated Fat, 25.63 (mg) Cholesterol, 16.74 (g) Carbohydrates, 3.29 (g) Dietary Fiber, 4.10 (g) Total Sugars, 13.45 (g) Net Carbs, 4.89 (g) Protein Nutritional analysis provided by Self
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