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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 153.2
  • Total Fat: 9.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,245.1 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 4.8 g
  • Protein: 3.1 g

View full nutritional breakdown of Zucchini Soup calories by ingredient
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Zucchini Soup

Submitted by: HILARIGH

Introduction

This soup is filling and low cal. You can add some cooked rice to the soup when you serve to change up the texture. This soup is filling and low cal. You can add some cooked rice to the soup when you serve to change up the texture.
Number of Servings: 3

Ingredients

    Zucchini, 4 cup, sliced (about 4 medium size zucchinis
    Onions, raw, 1 medium - (chopped)
    Garlic, 3 cloves (minced)
    Olive Oil, 2 tbsp
    Curry powder, 1 tbsp
    Dijon Mustard, 2 tsp
    Chicken Broth, 2 cups
    Salt, to taste

Directions

Place olive oil, garlic, onion and zucchini in a medium/largeish sauce pan and saute until veggies become soft and then add the curry powder.

Pour chicken broth over veggies and bring to a boil. Cover and cook on medium/low for 15minutes.

Remove soup from heat for a few minutes to cool and put the soup in a blender to blend or use a hand blender to blend the soup to a smooth creamy texture.

Depending on where I am with my calories for the day, I might add a half cup of cooked white rice to the soup before I serve it.

Makes 3 large servings.

Number of Servings: 3

Recipe submitted by SparkPeople user HILARIGH.






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Member Ratings For This Recipe

  • Can't wait to try it! I will be using vegetable broth rather than Chicken broth, as Sifaka1 is correct and this is not a vegetarian dish. Veggie broth would work just as well. - 12/26/10

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  • My guess is that vegetable broth could be used in place of chicken; however, as the recipe is written, it is NOT vegetarian - 7/7/10

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  • I added a tsp of fresh ginger to add a bit of a bite. The recipe is delicious and easy to make in a hurry. - 8/10/09

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