|Diced onion||1⁄4 Cup (4 tbs)|
|Thyme leaves||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Thinly sliced zucchini||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Chopped parsley||2 Teaspoon|
In 1 1/2-quart nonstick saucepan combine onion and garlic and cook until onion is translucent; add carrots, zucchini, parsley, thyme, salt, and pepper.
Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes; add water and bring to a boil.
Reduce heat to medium and cook until vegetables are soft, about 20 minutes.
Remove from heat and let cool slightly.
Remove 1/2 cup soup from pan and reserve.
Pour remaining soup into blender container and process at low speed until smooth; return pureed and reserved mixture to saucepan and cook, stirring constantly, until thoroughly combined and heated.
Serving size: Complete recipe
Calories 106 Calories from Fat 6
% Daily Value*
Total Fat 0.71 g1.1%
Saturated Fat 0.13 g0.65%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 611.7 mg25.5%
Total Carbohydrates 24 g8%
Dietary Fiber 6.6 g26.2%
Sugars 10.6 g
Protein 4 g7.3%
Vitamin A 526.9% Vitamin C 74%
Calcium 10.1% Iron 9.9%
*Based on a 2000 Calorie diet