Directions:
- Sauté chopped celery and onion in hot olive oil in a Dutch oven over medium-high heat 8 minutes or until tender.
- Add zucchini and next 4 ingredients. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes or until zucchini is tender. Remove from heat, and let stand 20 minutes.
- Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return soup to Dutch oven, and cook over medium heat 5 minutes or until thoroughly heated. Garnish, if desired.
- Note: You can also process soup with a handheld immersion blender directly in Dutch oven.
- Note: Nutritional analysis does not include garnishes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 478.72 Kcal (2004 kJ) | ||
| Calories from fat | 190.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.22g | 33% | |
|---|---|---|---|
| Sodium | 2677.55mg | 112% | |
| Potassium | 4245.87mg | 90% | |
| Total Carbs | 47.96g | 16% | |
| Sugars | 8.43g | 34% | |
| Dietary Fiber | 13.3g | 53% | |
| Protein | 38.61g | 77% | |
| Vitamin C | 245.5mg | 409% | |
| Iron | 7.1mg | 40% | |
| Calcium | 258.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 27.99 Kcal (117 kJ) | ||
| Calories from fat | 11.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 33% | |
|---|---|---|---|
| Sodium | 156.57mg | 112% | |
| Potassium | 248.27mg | 90% | |
| Total Carbs | 2.8g | 16% | |
| Sugars | 0.49g | 34% | |
| Dietary Fiber | 0.78g | 53% | |
| Protein | 2.26g | 77% | |
| Vitamin C | 14.4mg | 409% | |
| Iron | 0.4mg | 40% | |
| Calcium | 15.1mg | 26% | |
* 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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