Creamy Zucchini Soup Recipe

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Creamy Zucchini Soup
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Ingredients:

Directions:

  1. Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes. Mix in the zucchini and tofu. Season with red pepper flakes and oregano. Continue to cook and stir 10 minutes, until zucchini is tender.
  2. Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.
  3. In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 532.56 Kcal (2230 kJ)
Calories from fat 66.89 Kcal
% Daily Value*
Total Fat 7.43g 11%
Cholesterol 8.06mg 3%
Sodium 18658.32mg 777%
Potassium 570.2mg 12%
Total Carbs 90.32g 30%
Sugars 1.33g 5%
Dietary Fiber 1.64g 7%
Protein 5.84g 12%
Vitamin C 41.2mg 69%
Iron 1.2mg 7%
Calcium 50.3mg 5%
Amount Per 100 g
Calories 191.5 Kcal (802 kJ)
Calories from fat 24.05 Kcal
% Daily Value*
Total Fat 2.67g 11%
Cholesterol 2.9mg 3%
Sodium 6709.13mg 777%
Potassium 205.03mg 12%
Total Carbs 32.48g 30%
Sugars 0.48g 5%
Dietary Fiber 0.59g 7%
Protein 2.1g 12%
Vitamin C 14.8mg 69%
Iron 0.4mg 7%
Calcium 18.1mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.9
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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