Recipes :: Soups :: Zucchini Soup - Nashua Nutrition
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Zucchini Soup


2 packets Chicken Bouillon Soup Mix
2 tbsp light olive oil
3 cups diced zucchini
1/2 cup chopped celery
1 cup diced carrots
1/2 cup green onion, diced
1 tbsp all-purpose flour
1 1/2 cups skim milk
1 1/2 cups water
1/2 cup fat-free sour cream

1. Heat olive oil in a large stock pot. Saute zucchini, celery, carrots and onion until soft (approximately 15 minutes).
2. In a small bowl, combine flour and milk. Mix until smooth and then add to stock pot.
3. Cook until thickened. Remove from heat.
4. In another small bowl, combine water and chicken bouillon soup mix. Add to pot and stir until well combined.
5. Puree soup, in batches, in a blender until smooth and creamy.
6. Pour pureed soup back into stock pot. Simmer until heated through.
7. Stir in sour cream and serve.


Nutrition Information Per Serving
Serves 4

Calories 185
Fat 7g
Protein 13g
Fiber 1g
Carbohydrate 17g