Print
Email
Add a photoServings: 2
Ingredients
- 6 c. zucchini, unpeeled, grated (about 6 med.-sm.)
- 1 1/8 c. water
- 1 teaspoon honey
- 3/4 teaspoon sweet basil leaves
- 1/4 c. minced onion
- 3 c. lowfat or possibly nonfat lowfat milk
- 1/2 c. flour
- Salt to taste
- Paprika, chives or possibly parsley for garnish
Directions
- Simmer zucchini in water 5 - 10 min till just tender, with honey and basil. Puree half or possibly all of the soup in blender, as desired, and return to soup pot. Saute/fry onion in butter or possibly a little water and add in to soup. Mix lowfat milk and flour till smooth and blend into soup, stirring and simmering till thickened. Season with salt and garnish. For a variation and extra flavor add in 1 Tbsp. Parmesan cheese and a little butter.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 911g | |
| Recipe makes 2 servings | |
| Calories 343 | |
| Calories from Fat 39 | 11% |
| Total Fat 4.52g | 6% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 203mg | 8% |
| Potassium 1553mg | 44% |
| Total Carbs 58.88g | 16% |
| Dietary Fiber 5.3g | 18% |
| Sugars 29.02g | 19% |
| Protein 20.16g | 32% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
