Zucchini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 med zucchini washed and cubed (skin on)1 med sweet onion chopped3 cups low sodium chicken broth1 tbsp dill weed spice1/2 tsp black pepper2 tbsp whole wheat flour1 cup 1% milk
In a large soup pot, combine cubed zucchini, chopped onion, chicken broth, dill weed spice and black pepper.
Cook on medium heat for 30 minutes or until vegetables are very tender. Add 2 tbsp of flour to thicken and simmer for another 5 minutes.
Pour mixture into blender and puree until smooth. Once all mixture has been blended, stir in 1 cup of skim milk and serve.
Makes 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user THERESAGR.
Cook on medium heat for 30 minutes or until vegetables are very tender. Add 2 tbsp of flour to thicken and simmer for another 5 minutes.
Pour mixture into blender and puree until smooth. Once all mixture has been blended, stir in 1 cup of skim milk and serve.
Makes 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user THERESAGR.
Nutritional Info Amount Per Serving
- Calories: 72.7
- Total Fat: 0.9 g
- Cholesterol: 4.5 mg
- Sodium: 504.8 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.2 g
- Protein: 3.7 g
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