Zucchini & Fennel Soup
by Kaylee65
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INGREDIENTS
- 1 tablespoon Extra virgin olive oil
- 3 whole zucchini ; peeled and chopped
- 1/2 whole Yellow onion ; chopped
- 1/2 whole Fennel Bulb ; chopped
- 3 cups Chicken Stock ; Low sodium
- Salt and pepper ; to taste
INSTRUCTIONS
Heat olive oil in a large skillet or soup pot with zucchini, onion, and chopped fennel. Season with salt and pepper. Cook for about 10 - 15 minutes.
Add chicken stock, bring to a boil and then simmer until soft. Put everything into a blenner and blend. Serve immediately and enjoy!
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (522g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 173 | ||
| Calories from Fat: 56 (32%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.2g | 8 % | |
| Saturated Fat 1.4g | 7 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 10.8mg | 3 % | |
| Sodium 548.5mg | 19 % | |
| Potassium 783.2mg | 21 % | |
| Total Carbohydrate 18.9g | 6 % | |
| Dietary Fiber 1.9g | 7 % | |
| Sugars, other 17.1g | ||
| Protein 11g | 16 % | |
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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. |
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Calories per serving: 173
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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