Try this Soup made with zucchini recipe, or contribute your own.
Suggest a better descriptionSoften the zucchini in olive oil over low heat for 20 mins, adding the garlic halfway through.
Add the stock, season with salt and pepper, bring to a boil, then immediately turn down to a simmer for around 5 mins.
Removed from heat and puree with handheld blender.
Add parsley and parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2185g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 913 | ||
Calories from Fat: 356 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.6g | 53 % | |
Saturated Fat 14.5g | 72 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 87.2mg | 27 % | |
Sodium 3048.2mg | 105 % | |
Potassium 3386.9mg | 89 % | |
Total Carbohydrate 78.1g | 23 % | |
Dietary Fiber 7.6g | 31 % | |
Sugars, other 70.5g | ||
Protein 64.2g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 913
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