Directions:
- Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
- In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
- In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.28 Kcal (378 kJ) | ||
| Calories from fat | 40.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 7% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 322.39mg | 13% | |
| Potassium | 515.45mg | 11% | |
| Total Carbs | 11.65g | 4% | |
| Sugars | 7.72g | 31% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 2.51g | 5% | |
| Vitamin C | 28.5mg | 48% | |
| Iron | 0.3mg | 2% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 38.48 Kcal (161 kJ) | ||
| Calories from fat | 17.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 7% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 137.4mg | 13% | |
| Potassium | 219.68mg | 11% | |
| Total Carbs | 4.96g | 4% | |
| Sugars | 3.29g | 31% | |
| Dietary Fiber | 1.04g | 10% | |
| Protein | 1.07g | 5% | |
| Vitamin C | 12.2mg | 48% | |
| Iron | 0.1mg | 2% | |
| Calcium | 15.2mg | 4% | |
* 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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