Directions:
- In a medium-sized cooking pot melt butter and olive oil over medium heat; add chopped onion and leek and cook for 5 minutes, stirring occasionally until softened. Add zucchini and mix well. Let soften 5 more minutes.
- Add water and bouillon and take it to a boil. Reduce heat and simmer, covered, for 15 to 20 minutes or until zucchini is just tender.
- In a blender or food processor, puree soup in batches and return to pot. Stir in cheese and bring soup to boil
- Add herbs, black pepper, and stir well. Season to taste with salt.
- Garnish with chopped parsley when serving. Serve soup hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.02 Kcal (683 kJ) | ||
| Calories from fat | 125.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.96g | 21% | |
|---|---|---|---|
| Cholesterol | 17.92mg | 6% | |
| Sodium | 552.4mg | 23% | |
| Potassium | 365.57mg | 8% | |
| Total Carbs | 6.48g | 2% | |
| Sugars | 4.63g | 19% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 26.6mg | 44% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 96mg | 10% | |
| Amount Per 100 g | |||
| Calories | 51.75 Kcal (217 kJ) | ||
| Calories from fat | 39.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 21% | |
|---|---|---|---|
| Cholesterol | 5.69mg | 6% | |
| Sodium | 175.37mg | 23% | |
| Potassium | 116.06mg | 8% | |
| Total Carbs | 2.06g | 2% | |
| Sugars | 1.47g | 19% | |
| Dietary Fiber | 0.52g | 7% | |
| Protein | 1.04g | 7% | |
| Vitamin C | 8.5mg | 44% | |
| Iron | 0.2mg | 3% | |
| Calcium | 30.5mg | 10% | |
* 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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