Directions:
- In a stockpot over medium heat, add the olive oil and saute the garlic until golden. Add the onion and saute until translucent.
- Add the zucchini and potato and saute for about 5 minutes.
- Add the basil, thyme, rosemary and peppercorns and toss for 1 minute.
- Add water and stock cube and bring to boil, lower heat, cover and simmer until the zucchini and potato are soft. When cooked, remove from heat.
- Puree hald the soup in the food processor or blender in batches.
- Return to cooking pot, add milk and bring just to boil, but do not boil.
- Add soy sauce and stir well.
- Adjust seasoning to taste, garnish with chopped parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.1 Kcal (381 kJ) | ||
| Calories from fat | 45.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.07g | 8% | |
|---|---|---|---|
| Cholesterol | 0.77mg | 0% | |
| Sodium | 337.49mg | 14% | |
| Potassium | 233.16mg | 5% | |
| Total Carbs | 9.26g | 3% | |
| Sugars | 3.48g | 14% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 2.41g | 5% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 97.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 41.77 Kcal (175 kJ) | ||
| Calories from fat | 20.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 8% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 0% | |
| Sodium | 154.73mg | 14% | |
| Potassium | 106.9mg | 5% | |
| Total Carbs | 4.25g | 3% | |
| Sugars | 1.59g | 14% | |
| Dietary Fiber | 0.64g | 6% | |
| Protein | 1.11g | 5% | |
| Vitamin C | 3.9mg | 14% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 3% | |
| Calcium | 44.9mg | 10% | |
* 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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