Salt & Lavender · by Natasha★ 4.9 (9)
Zucchini Soup
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 12%
CARBS 18G52% OF CAL
4G FIBER0G ADDED8G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 6G40% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky smooth zucchini and potato soup made with simple vegetables and vegetable broth. Light and naturally creamy without dairy, perfect for using up summer zucchini.
mainamericansoup🌀 blender🍲 stockpotgluten free
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pounds zucchini (chopped )
- 1 large Russet potato (peeled & diced)
- 1 medium onion (chopped)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3-4 cloves garlic (minced)
- 4 cups chicken or vegetable broth
- 1/2 teaspoon Italian seasoning
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 12%
CARBS 18G52% OF CAL
4G FIBER0G ADDED8G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 6G40% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 776mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 848mg
- Calcium
- 62mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 776MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.