Directions:
- Over medium heat, cook the leeks in the oil until tender.
- Add the sliced zucchini and broth; bring to a boil, then reduce heat to low, cover and simmer 8-10 minutes until both veggies are tender.
- Remove from heat and let cool slightly.
- Process the soup mixture in a blender or with a stick blender until smooth.
- Stir in half and half and next 3 ingredients.
- Chill the soup at least 3 hours.
- Optional: Garnish with a small dollop of sour cream and some dill sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.75 Kcal (1452 kJ) | ||
| Calories from fat | 200.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.3g | 34% | |
|---|---|---|---|
| Cholesterol | 47.63mg | 16% | |
| Sodium | 627.6mg | 26% | |
| Potassium | 1254.02mg | 27% | |
| Total Carbs | 24.97g | 8% | |
| Sugars | 5.38g | 22% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 15.5g | 31% | |
| Vitamin C | 65mg | 108% | |
| Iron | 2.6mg | 15% | |
| Calcium | 212.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 66.65 Kcal (279 kJ) | ||
| Calories from fat | 38.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 34% | |
|---|---|---|---|
| Cholesterol | 9.16mg | 16% | |
| Sodium | 120.63mg | 26% | |
| Potassium | 241.04mg | 27% | |
| Total Carbs | 4.8g | 8% | |
| Sugars | 1.03g | 22% | |
| Dietary Fiber | 0.5g | 10% | |
| Protein | 2.98g | 31% | |
| Vitamin C | 12.5mg | 108% | |
| Iron | 0.5mg | 15% | |
| Calcium | 40.9mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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