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RELATED RECIPES
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Zucchini Soup
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60 minutes
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken broth
vegetarian
(?)
Not vegetarian due to:
chicken broth
pescetarian
(?)
Not pescetarian due to:
chicken broth
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
1
tbsp
 
1
whole
medium size, chopped.
 
4
cloves
minced.
 
1
tsp
 
1
tsp
grated.
 
3
whole
large size, chopped.
 
4
cups
low sodium if possible.
1/4
cups
fresh, chopped, for garnish: OPTIONAL.
 
 
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PREPARATION
1.
Sauté the olive oil, onion and garlic over medium heat for a couple of minutes.
2.
Add the pepper and the ginger and continue to stir.
3.
Add the zucchini and the chicken broth.
4.
Bring to a boil, then reduce heat to a simmer until zucchini is softened, 45 minutes or so.
5.
Using a Vitamix or immersion blender, puree the zucchini until the soup is creamy and smooth.
6.
Garnish with pepper, olive oil, cilantro or other seasonings of your choice.
 
THIS RECIPE CAN BE CUSTOMIZED
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.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 80.8
Protein 3.08 g
Carbohydrates 8.93 g
Iron 0.38 mg
Fiber 1.35 g
Calcium 22.0 mg
(plus many more nutrients)
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.
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