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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 163
% Daily Value**
Total Fat 2g
2%
Saturated Fat 0g
0%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 640mg
27%
Total Carbohydrate 35g
12%
Dietary Fiber 5g
18%
Sugars 8g
Protein 5g
Vitamin A  180%Vitamin C  25%
Calcium  6%Iron  11%
Potassium  29%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curried Zucchini Soup

Recipe Tags: Soup Recipes

Date Added: July 10, 2011

Ingredients:

3 Cups Vegetable Broth Fish Stock, or water
3 Carrots sliced thin
1 Zucchini chopped small
1 Yellow Onion minced
2 Yukon Gold Potatoes chopped small
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Directions:

1. In a soup pot, saute the onion until translucent.

2. Add broth and remaining veggies, cook until veggies are tender.

3. Season to taste and run half of the soup and veggies through a blender or food processor for a creamier texture.

4. This soup is delicious hot or cold and only takes about 30 minutes to make.

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Dietary Notes:
This recipe is low-fat with 1.5g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 180% of your daily recommended intake per serving. This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Onion allergies.
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