Cold Creamy Zucchini Soup

FOODISTA
6Ingredients
55Minutes
60Calories

Ingredients

US|METRIC
  • 2 zucchinis (small, ends trimmed, cut into inch thick slices)
  • 1 1/2 cups water
  • 1 tablespoon fresh rosemary
  • 1 teaspoon fresh oregano
  • 2 teaspoons chicken (vegan bullion like “no, ” chicken soup base)
  • 1/2 avocado (pitted)
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    Directions

    1. Combine the zucchini and water in a small saucepan over high heat. The water should barely cover the zucchini.
    2. Bring to a boil and cook until the zucchini is bright green.
    3. Add spices and "no chicken" base, reduce heat and cook over medium flame for 5 minutes - you want the zucchini to be soft enough to pierce easily with a knife, but not so soft that it starts to loose its color.
    4. Remove from heat and immediately put into the fridge until cold (1-2 hours). Transfer the contents to a blender, add the avocado and puree until smooth. Serve alone or with a garnish of fresh herbs and croutons.
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    NutritionView More

    60Calories
    Sodium1% DV15mg
    Fat6% DV4g
    Protein4% DV2g
    Carbs2% DV6g
    Fiber12% DV3g
    Calories60Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol<5mg1%
    Sodium15mg1%
    Potassium390mg11%
    Protein2g4%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate6g2%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A6%
    Vitamin C35%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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