Zucchini Cilantro Soup

3-4
Servings
15m
Prep Time
15-20m
Cook Time
30m
Ready In


"A fresh soup that uses those garden zucchini and cilantro. Served at room temperature or chilled, perfect for summer."

Original recipe yields 3-4 servings
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Nutritional

  • Serving Size: 1 (282.3 g)
  • Calories 115.8
  • Total Fat - 9.6 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 481.4 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 2 g
  • Sugars - 4.2 g
  • Protein - 2.4 g
  • Calcium - 33.9 mg
  • Iron - 0.9 mg
  • Vitamin C - 24.7 mg
  • Thiamin - 0.1 mg

Step 1

In a large saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the zucchini and salt and pepper to taste, and cook the mixture, covered, stirring occasionally, for 4 minutes. Add the broth and 1 1/4 cups water and simmer the mixture, covered, for 10 minutes or until the zucchini is tender. Remove teh pan from the heat, stir in the cilantro, and let the mixture cool.

Step 2

In a blender or food processor puree the mixture in batches, transferring the soup as it is pureed to a bowl. Stir in the lemon juice, season the soup with salt and pepper, and serve it at room temperature or chilled. Makes about 4 cups.

Tips & Variations


No special items needed.

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