Directions:
- Scrub zucchini well before cutting or shredding.
- Heat butter in large saucepan. Add zucchini, potato and leek or onions. Cover. Steam about 2 minute on high heat, shaking pan occasionally to prevent sticking on the bottom.
- Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
- Put mixture into blender or food processor, Puree until smooth.
- Return to saucepan. Add herbs. Add half-and-half. Reheat.
- Serve hot with a spoonful of sour cream on top of each serving.
- Use fresh or dried basil, dried vegetable-herb blends that are commercially available, fines herbs, fresh parsley, or any other favorite, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.19 Kcal (817 kJ) | ||
| Calories from fat | 84.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.41g | 14% | |
|---|---|---|---|
| Cholesterol | 26.46mg | 9% | |
| Sodium | 45.25mg | 2% | |
| Potassium | 1561.69mg | 33% | |
| Total Carbs | 19.92g | 7% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 11.05g | 22% | |
| Vitamin C | 104.4mg | 174% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 3.9mg | 22% | |
| Calcium | 126.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 46.7 Kcal (196 kJ) | ||
| Calories from fat | 20.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 14% | |
|---|---|---|---|
| Cholesterol | 6.33mg | 9% | |
| Sodium | 10.83mg | 2% | |
| Potassium | 373.68mg | 33% | |
| Total Carbs | 4.77g | 7% | |
| Sugars | 0.52g | 9% | |
| Dietary Fiber | 1.05g | 18% | |
| Protein | 2.64g | 22% | |
| Vitamin C | 25mg | 174% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.9mg | 22% | |
| Calcium | 30.3mg | 13% | |
* 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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