Shelley's Zucchini Soup Recipe

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Shelley's Zucchini Soup
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Ingredients:

Directions:

  1. Add about a cup of chicken broth and the chopped vegetables to a pot and cook, covered, until vegetables are tender.
  2. Add cream cheese and stir until melted.
  3. Puree in blender (or puree 1/2 of mixture if more texture is desired), return to pot and stir in the rest of the chicken broth.
  4. Add salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 194.43 Kcal (814 kJ)
Calories from fat 133.82 Kcal
% Daily Value*
Total Fat 14.87g 23%
Cholesterol 41.58mg 14%
Sodium 701.64mg 29%
Potassium 925.87mg 20%
Total Carbs 7.71g 3%
Sugars 1.13g 5%
Dietary Fiber 1.94g 8%
Protein 7.18g 14%
Vitamin C 65mg 108%
Iron 1.6mg 9%
Calcium 83.2mg 8%
Amount Per 100 g
Calories 52.47 Kcal (220 kJ)
Calories from fat 36.12 Kcal
% Daily Value*
Total Fat 4.01g 23%
Cholesterol 11.22mg 14%
Sodium 189.36mg 29%
Potassium 249.88mg 20%
Total Carbs 2.08g 3%
Sugars 0.31g 5%
Dietary Fiber 0.52g 8%
Protein 1.94g 14%
Vitamin C 17.5mg 108%
Iron 0.4mg 9%
Calcium 22.5mg 8%

* 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

  • 4.7
    Points
  • 5
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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