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This recipe has no customizations.
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Sauté the olive oil, onion and garlic over medium heat for a couple of minutes.
Add the pepper and the ginger and continue to stir.
Add the zucchini and the chicken broth.
Bring to a boil, then reduce heat to a simmer until zucchini is softened, 45 minutes or so.
Using a Vitamix or immersion blender, puree the zucchini until the soup is creamy and smooth.
Garnish with pepper, olive oil, cilantro or other seasonings of your choice.
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
91% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
This recipe has the following nutrient totals:
Protein 3.08 g
Carbohydrates 8.93 g
Iron 0.38 mg
Fiber 1.35 g
Calcium 22.0 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.