Zucchini Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 58.8
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 510.6 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 1.3 g

View full nutritional breakdown of Zucchini Vegetable Soup calories by ingredient
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Easy, filling low-calorie soup; freezes well. A great way to use up summer zucchini! Easy, filling low-calorie soup; freezes well. A great way to use up summer zucchini!
Number of Servings: 12


    1 T. olive oil
    2 cups chopped leeks
    1 cup chopped yellow onions
    1.5 cups chopped celery
    2.5 cups chopped carrots
    5.5 cups sliced zucchini
    14 cups vegetable broth/water, or water to which powdered vegetable broth has been added
    1/2 tsp black pepper
    1 tsp dried basil
    1/3 cup whole wheat couscous (optional)


1. Rough chop all the vegetables (they will be pureed later).
2.Saute the leeks, onion and celery in a large stock pot for 10-15 minutes until tender. If they start to stick, add a little water to the pot.
3. Add the carrots and zucchini and continue to saute for another 10-15 minutes until tender.
4. Add the broth/water, pepper and basil, and bring to a boil.
5. Reduce the heat to med-low, partially cover the pot and simmer the soup for about 60 minutes.
6. Using an immersion blender, food processor or blender, roughly puree the soup, simmer for 10 more minutes and serve.
7. (Optional) After pureeing the soup, add 1/3 cup of whole wheat couscous and continue to simmer for an additional 20 minutes ; then serve.
Note that the nutritional information was done without the couscous.
If low sodium vegetable broth is used, the sodium content goes way down.

Number of Servings: 12

Recipe submitted by SparkPeople user AVOCATE55.

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