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Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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2 teaspoons curry powder
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1 ½ pounds zucchini, sliced
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2 cups water
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2 cups chicken broth
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1 baking potato, peeled and chopped
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coarse salt
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⅓ cup sliced toasted almonds
Directions
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Heat oil in a pot over medium-high heat. Cook onion in oil for 4 to 5 minutes. Add garlic and curry powder. Add zucchini, water, broth, and potato. Season with salt. Reduce heat and let simmer until tender, about 25 minutes.
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Puree mixture using an immersion blender until smooth. Let cool to room temperature or chill until cold, about 30 minutes. Serve with almonds.
Nutrition Facts (per serving)
171 | Calories |
8g | Fat |
21g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 171 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 1g | 5% |
Cholesterol 3mg | 1% |
Sodium 2048mg | 89% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 5g | 17% |
Total Sugars 5g | |
Protein 6g | 12% |
Vitamin C 42mg | 47% |
Calcium 71mg | 5% |
Iron 1mg | 8% |
Potassium 781mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.