Velvet Zucchini Soup Recipe
Ingredients
- 2 med. zucchini
- 2 tbsp. butter
- 2 tbsp. onion, finely minced
- 1 teaspoon curry pwdr
- 1 clove garlic, chopped
- 1/2 c. half and half
- 1 can (13 3/4 ounce.) chicken broth
Directions
- Saute/fry zucchini, onion and garlic in butter 5 min. Add in curry pwdr and simmer, covered, 15 min. Blend in blender. Add in cream, broth and blend more. Top with grated cheese. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 951g | |
| Calories 467 | |
| Calories from Fat 337 | 72% |
| Total Fat 38.33g | 48% |
| Saturated Fat 23.58g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 895mg | 37% |
| Potassium 1533mg | 44% |
| Total Carbs 23.03g | 6% |
| Dietary Fiber 6.7g | 22% |
| Sugars 7.5g | 5% |
| Protein 13.01g | 21% |
