Directions:
- Melt butter in a large skillet over medium-high heat; add purple onion, and sauté until tender. Add zucchini, and sauté 10 minutes or until tender. Stir in chopped green onions.
- Process sautéed vegetables, broth, and next 3 ingredients in batches in a blender until smooth, stopping to scrape down sides. Stir in salt and pepper. Cover and chill. Top each serving with 1/3 cup Fresh Vegetable Salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.01 Kcal (473 kJ) | ||
| Calories from fat | 49.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 8% | |
|---|---|---|---|
| Cholesterol | 15.59mg | 5% | |
| Sodium | 438.62mg | 18% | |
| Potassium | 667.67mg | 14% | |
| Total Carbs | 10.15g | 3% | |
| Sugars | 3.91g | 16% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 6.66g | 13% | |
| Vitamin C | 40.8mg | 68% | |
| Iron | 1.3mg | 7% | |
| Calcium | 136.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 41.69 Kcal (175 kJ) | ||
| Calories from fat | 18.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 8% | |
|---|---|---|---|
| Cholesterol | 5.75mg | 5% | |
| Sodium | 161.8mg | 18% | |
| Potassium | 246.29mg | 14% | |
| Total Carbs | 3.75g | 3% | |
| Sugars | 1.44g | 16% | |
| Dietary Fiber | 0.57g | 6% | |
| Protein | 2.46g | 13% | |
| Vitamin C | 15.1mg | 68% | |
| Iron | 0.5mg | 7% | |
| Calcium | 50.4mg | 14% | |
* 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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