Zucchini Soup

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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

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.