Herbed Zucchini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups broth, reduced-sodium chicken1 1/2 pounds zucchini1 tsp. terragon, ground3/4 cup(s) shredded cheese, cheddar, recuced fat1/4 tsp. salt1/4 tsp black ground pedder
Place broth, zucchini and tarragon in a medium sauce pan; bring to boil over high heat.
Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.
Puree in blender, in batches if necessary, until smooth.
Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated.
Remove from heat and season with salt and pepper. Serve hot or cold. Makes 4 servings. Carb exchange: 0.5
Number of Servings: 4
Recipe submitted by SparkPeople user ZINNER44.
Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.
Puree in blender, in batches if necessary, until smooth.
Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated.
Remove from heat and season with salt and pepper. Serve hot or cold. Makes 4 servings. Carb exchange: 0.5
Number of Servings: 4
Recipe submitted by SparkPeople user ZINNER44.
Nutritional Info Amount Per Serving
- Calories: 95.3
- Total Fat: 4.6 g
- Cholesterol: 14.9 mg
- Sodium: 327.6 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.4 g
- Protein: 7.9 g
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