Directions:
- In a large pot, layer the onions, oats, and zucchini. Cover with the water and bring to a boil. Add the salt, dried basil, and black pepper.
- Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.
- In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended.
- Add a splash of vinegar to the soup before serving, to perk up the flavors.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.98 Kcal (611 kJ) | ||
| Calories from fat | 46.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.13g | 8% | |
|---|---|---|---|
| Cholesterol | 1.03mg | 0% | |
| Sodium | 945.74mg | 39% | |
| Potassium | 285.37mg | 6% | |
| Total Carbs | 22.9g | 8% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 4g | 8% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 1.6mg | 9% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 93.2 Kcal (390 kJ) | ||
| Calories from fat | 29.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 8% | |
|---|---|---|---|
| Cholesterol | 0.65mg | 0% | |
| Sodium | 603.82mg | 39% | |
| Potassium | 182.2mg | 6% | |
| Total Carbs | 14.62g | 8% | |
| Sugars | 3.67g | 23% | |
| Dietary Fiber | 1.6g | 10% | |
| Protein | 2.56g | 8% | |
| Vitamin C | 4.7mg | 12% | |
| Iron | 1.1mg | 9% | |
| Calcium | 22.5mg | 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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