Velvet Zucchini Soup Recipe
Ingredients
- 2 med. zucchini, cut up
- 2 tbsp. onion, finely minced
- 1 teaspoon paprika
- 14-1/2 ounce. can chicken broth
- 2 tbsp. butter
- 1 clove garlic, pressed
- 1/2 c. Half & Half, or possibly whole lowfat milk
Directions
- Saute/fry onion, add in zucchini, almost cover with water. Simmer for 15 min, covered. Drain slightly. Add in garlic and paprika. Put into blender and blend till smooth. Add in Half & Half or possibly lowfat milk and chicken broth. Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 742g | |
| Calories 452 | |
| Calories from Fat 335 | 74% |
| Total Fat 38.12g | 48% |
| Saturated Fat 23.52g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 566mg | 24% |
| Potassium 1385mg | 40% |
| Total Carbs 22.2g | 6% |
| Dietary Fiber 6.0g | 20% |
| Sugars 7.66g | 5% |
| Protein 10.99g | 18% |
