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Zucchini Soup

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  Zucchini 1 Pound, washed and sliced (3 To 4 Small Sized)
  Vegetable broth/Chicken broth 1 Cup (16 tbs) (Homemade)
  Salt To Taste
  Dried basil 1⁄8 Teaspoon
  Dried thyme 1⁄8 Teaspoon
  Dried marjoram 1⁄8 Teaspoon
  Milk 2 Cup (32 tbs)
  Whipped cottage cheese/Plain yoghurt 1 Cup (16 tbs)

1. Put the zucchini, broth, and salt in a saucepan and bring to a boil. Cover and simmer gently until tender. Cool.
2. Add the basil, thyme, and marjoram and puree in the container of an electric blender or food processor, or push through a food mill. Return to the saucepan and stir in the milk. Heat, but do not boil.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 565 Calories from Fat 192

% Daily Value*

Total Fat 22 g33.1%

Saturated Fat 11 g54.8%

Trans Fat 0 g

Cholesterol 69.2 mg23.1%

Sodium 1877 mg78.2%

Total Carbohydrates 51 g16.9%

Dietary Fiber 7.2 g28.8%

Sugars 40.5 g

Protein 49 g97.3%

Vitamin A 33.6% Vitamin C 130.2%

Calcium 83.5% Iron 20.2%

*Based on a 2000 Calorie diet

Zucchini Soup Recipe