Cream of Zucchini Soup
- Number of Servings: 7
Ingredients
1.5 cup cubed summer squash 6 cup cubed zucchini1 cup chopped carrot 1 small potato with skin .5 medium onions3 cloves garlic 2 large chicken bullion cubes 4 cups water 1 10 oz package spinach 4 tbsp light sour cream1 tsp dills & p to taste
1. Add squash, zucchini, carrot, potato, onion, garlic, and bullion to a large pot.
2. Add water and bring to boil.
3. Turn heat to low, cover, and simmer until vegetables are tender, about 15 minutes
4. Turn heat off and add spinach, stirring until wilted.
5. Let cool 15-20 minutes
6. In batches, blend soup until smooth.
7. Add sour cream and blend one more time.
8. Add dill, and season to taste.
Serving Size: Makes 7 400g servings
Number of Servings: 7
Recipe submitted by SparkPeople user POPSECRET.
2. Add water and bring to boil.
3. Turn heat to low, cover, and simmer until vegetables are tender, about 15 minutes
4. Turn heat off and add spinach, stirring until wilted.
5. Let cool 15-20 minutes
6. In batches, blend soup until smooth.
7. Add sour cream and blend one more time.
8. Add dill, and season to taste.
Serving Size: Makes 7 400g servings
Number of Servings: 7
Recipe submitted by SparkPeople user POPSECRET.
Nutritional Info Amount Per Serving
- Calories: 81.4
- Total Fat: 0.9 g
- Cholesterol: 2.9 mg
- Sodium: 317.7 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.4 g
- Protein: 3.9 g
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