Directions:
- Put the zucchini and onion in a medium saucepan and add chicken stock. (The stock will not cover the vegetables.) Add salt and pepper, to taste, and cumin, if using.
- Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
- Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
- Gently reheat to serve.
- NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.01 Kcal (607 kJ) | ||
| Calories from fat | 34.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 6% | |
|---|---|---|---|
| Cholesterol | 12.19mg | 4% | |
| Sodium | 428.74mg | 18% | |
| Potassium | 1208.05mg | 26% | |
| Total Carbs | 15.82g | 5% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 14.13g | 28% | |
| Vitamin C | 79mg | 132% | |
| Iron | 2.3mg | 13% | |
| Calcium | 144mg | 14% | |
| Amount Per 100 g | |||
| Calories | 36.01 Kcal (151 kJ) | ||
| Calories from fat | 8.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 6% | |
|---|---|---|---|
| Cholesterol | 3.03mg | 4% | |
| Sodium | 106.48mg | 18% | |
| Potassium | 300.02mg | 26% | |
| Total Carbs | 3.93g | 5% | |
| Sugars | 1.08g | 17% | |
| Dietary Fiber | 0.7g | 11% | |
| Protein | 3.51g | 28% | |
| Vitamin C | 19.6mg | 132% | |
| Iron | 0.6mg | 13% | |
| Calcium | 35.8mg | 14% | |
* 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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