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This zucchini soup is a simple and delicious option for any day of the week. Prepared with smooth evaporated milk, it will help you enjoy a warm family moment.
Original reipce makes 2 dozen Change Servings
COOK zucchini in a small amount of water in a large saucepan for about 10 minutes or until tender. Drain.
PLACE half zucchini, half evaporated milk, half water and half chicken stock in bowl of food processor or blender container; process until smooth. Place in large bowl. Repeat with remaining halves. Add to bowl and set aside.
MELT butter in large saucepan on medium heat. Add onion; cook until soft, about 3 minutes. Stir in zucchini mixture. Season with salt and pepper; cover. Bring to a boil (about 15 minutes), stirring occasionally.
| Calories | 120 |
| Calories from Fat | 60 |
| %Daily Value* | |
| Total Fat 7g | 11% |
| Saturated Fat 4g | 21% |
| Cholesterol 25mg | 8% |
| Sodium 720mg | 30% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 1g | 5% |
| Sugars 4g | |
| Protein 6g |
| Vitamin A | 4% |
| Vitamin C | 60% |
| Calcium | 15% |
| Iron | 6% |
| * Percent Daily Values are based on a 2,000 calorie diet. |
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