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Tomato Zucchini Soup

Ingredients
  Corn oil margarine 1 Tablespoon
  Celery 1⁄2 Cup (8 tbs), chopped
  Shallots 3 , chopped
  Garlic cloves 2 Large, minced
  Chicken stock 4 Cup (64 tbs) (Homemade / Canned)
  Tomatoes 3 , chopped
  Zucchini 1 , thinly sliced
  Tomato paste 1 Tablespoon
  Fresh parsley/1/2 teaspoon dried parsley 1 Teaspoon, chopped
  Fresh cilantro 1⁄2 Teaspoon (Coriander)
  Bay leaf 1
  Low fat plain yogurt 6 Tablespoon
Directions

In a soup pot over low heat melt margarine.
Add celery, shallots and garlic.
Saute until tender.
Add chicken stock, tomatoes, zucchini, tomato paste, parsley, cilantro and bay leaf.
Simmer for 2 hours.
Discard bay leaf.
Into soup bowls ladle soup.
Garnish with yogurt.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Tomato
Preparation Time: 
5 Minutes

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4.07353
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 698 Calories from Fat 233

% Daily Value*

Total Fat 26 g40.1%

Saturated Fat 6.4 g31.8%

Trans Fat 2.6 g

Cholesterol 34.2 mg11.4%

Sodium 1651.8 mg68.8%

Total Carbohydrates 82 g27.5%

Dietary Fiber 8.9 g35.5%

Sugars 37.8 g

Protein 38 g76.5%

Vitamin A 122.5% Vitamin C 174.9%

Calcium 34.7% Iron 34.2%

*Based on a 2000 Calorie diet

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Tomato Zucchini Soup Recipe