Ingredients:
- 6 cups summer vegetable stock
- 1/2 cup julienned basil
- salt and freshly ground pepper to taste
Directions:
- Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 668.08 Kcal (2797 kJ) | ||
| Calories from fat | 433.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.14g | 74% | |
|---|---|---|---|
| Cholesterol | 45.8mg | 15% | |
| Sodium | 338.37mg | 14% | |
| Potassium | 2853.6mg | 61% | |
| Total Carbs | 44.49g | 15% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 10.22g | 41% | |
| Protein | 20.5g | 41% | |
| Vitamin C | 203.2mg | 339% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 6.6mg | 36% | |
| Calcium | 200.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 84.74 Kcal (355 kJ) | ||
| Calories from fat | 54.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 74% | |
|---|---|---|---|
| Cholesterol | 5.81mg | 15% | |
| Sodium | 42.92mg | 14% | |
| Potassium | 361.96mg | 61% | |
| Total Carbs | 5.64g | 15% | |
| Sugars | 0.76g | 24% | |
| Dietary Fiber | 1.3g | 41% | |
| Protein | 2.6g | 41% | |
| Vitamin C | 25.8mg | 339% | |
| Iron | 0.8mg | 36% | |
| Calcium | 25.4mg | 20% | |
* 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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