Directions:
- In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly.
- In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.47 Kcal (270 kJ) | ||
| Calories from fat | 29.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 5% | |
|---|---|---|---|
| Cholesterol | 9.45mg | 3% | |
| Sodium | 345.88mg | 14% | |
| Potassium | 484.76mg | 10% | |
| Total Carbs | 5.91g | 2% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 3.83g | 8% | |
| Vitamin C | 32.6mg | 54% | |
| Iron | 0.9mg | 5% | |
| Calcium | 64.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 28.95 Kcal (121 kJ) | ||
| Calories from fat | 13.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 5% | |
|---|---|---|---|
| Cholesterol | 4.24mg | 3% | |
| Sodium | 155.33mg | 14% | |
| Potassium | 217.69mg | 10% | |
| Total Carbs | 2.65g | 2% | |
| Sugars | 0.43g | 4% | |
| Dietary Fiber | 0.6g | 5% | |
| Protein | 1.72g | 8% | |
| Vitamin C | 14.6mg | 54% | |
| Iron | 0.4mg | 5% | |
| Calcium | 29.1mg | 6% | |
* 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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