Pureed Zucchini Vegetable Soup Recipe

Looking for an easy Pureed Zucchini Vegetable Soup recipe? Learn how to make Pureed Zucchini Vegetable Soup using healthy ingredients.


Submitted by athena752

Makes 8 servings



This cold soup is delicious and quite filling.

Recipe Ingredients for Pureed Zucchini Vegetable Soup

15 oz Carrots Baby Cut
6 medium Squash, Summer, Zucchini, Includes Skin
3 serving Chicken Bouillon Cubes
1 large Onions
3 stalk, large (11"-12" long) Celery
1 cup (8 fl oz) Water
1 medium Cucumber, Peeled
5 oz Plain Nonfat
2 oz Lemon Juice, Canned Or Bottled

Recipe Directions for Pureed Zucchini Vegetable Soup

Bring four cups water to a boil with chicken bouillon cubes. Add peeled and coarsely chopped zucchini, carrots, onions, celery. Simmer rapidly until VERY tender. Puree in blender with raw cucumber. Season to taste.
Categories

Vegetables, Appetizers

Nutrition Facts
Serving Size 324.4g
Amount Per Serving
Calories
74
Calories from Fat
8
% Daily Value*
Total Fat
0.9g
1%
Saturated Fat
0.1g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
424mg
18%
Potassium
556mg
16%
Total Carbohydrates
14.4g
5%
Dietary Fiber
3.8g
15%
Sugars
8.1g
Protein
4.2g
Vitamin A 77% Vitamin C 55%
Calcium 8% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
91% confidence
A
  Good points
  • Very low in saturated fat
  • Very low in cholesterol
  • High in calcium
  • Very high in dietary fiber
  • High in manganese
  • High in magnesium
  • High in phosphorus
  • Very high in potassium
  • High in riboflavin
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • Very high in sugar
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