Zucchini Soup With Herbs Recipe

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Ingredients:

Serving

Directions:

Scrub zucchini well before cutting or shredding.
Heat butter in large saucepan. Add zucchini, potato and leek or onions. cover. Steam about 2 minute on high heat, shaking pan occasionaly to prevent sticking on the bottom.
Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
Put mixture into blender or food processor. Puree until smooth.
Return to saucepan. Add herbs. Add half-and-half. Reheat.
Serve hot with a spoonful of sour cream on top of each serving.
Good served with crusty french bread made into open faced sandwiches with cheese and ham and fresh fruit for dessert.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	157.54 Kcal (660 kJ)
Calories from fat	85.61 Kcal
		% Daily Value*
Total Fat	9.51g	15%
Cholesterol	26.46mg	9%
Sodium	28.52mg	1%
Potassium	1186.66mg	25%
Total Carbs	12.07g	4%
Sugars	0.89g	4%
Dietary Fiber	2.88g	12%
Protein	8.66g	17%
Vitamin C	83.8mg	140%
Vitamin A	0.1mg	2%
Iron	3mg	16%
Calcium	101.5mg	10%

Amount Per 100 g
Calories	52.88 Kcal (221 kJ)
Calories from fat	28.74 Kcal
		% Daily Value*
Total Fat	3.19g	15%
Cholesterol	8.88mg	9%
Sodium	9.57mg	1%
Potassium	398.34mg	25%
Total Carbs	4.05g	4%
Sugars	0.3g	4%
Dietary Fiber	0.97g	12%
Protein	2.91g	17%
Vitamin C	28.1mg	140%
Iron	1mg	16%
Calcium	34.1mg	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.

Tastes

salty
savory
bitter
sweet

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