Zucchini & Basil Soup
Created by Tisme on March 31, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 25m
- Recipe #18302
Ingredients
- 1 large (12 ounce) yellow onion (finely chopped)
- 2 tablespoons oil (cooking oil)
- 3 large (8 to 9 ounces) zucchini (grated)
- 1 large (8 ounce) potato (grated)
- 500 ml chicken stock
- 1 cup water
- 300 ml cream
- 1/2 cup shredded parmesan cheese
- 1/4 cup finely chopped basil leaves
- Seasoning (optional)
How to Make
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Step 1: Fry onion gently until transparent, taking care not to brown it. This should take about 5 minutes.
-
Step 2: Add vegetables, stock and water, and simmer for 10 minutes (taking care not to simmer any longer than this to avoid the soup becoming bitter).
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Step 3: Add cheese, cream and basil and simmer a further 2 minutes. (At this stage you can blend the soup for smooth and creamy finish, but this is not necessary).
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Step 4: Season with salt and pepper to taste if desired.
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Step 5: Serve with a thick crusty bread.
Nutritional Facts
- Serving Size: 1 (322 g)
- Calories 254.1
- Total Fat - 17.2 g
- Saturated Fat - 8.1 g
- Cholesterol - 41.3 mg
- Sodium - 218.7 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 2.2 g
- Sugars - 5.1 g
- Protein - 7.9 g
- Calcium - 163.1 mg
- Iron - 0.8 mg
- Vitamin C - 19.2 mg
- Thiamin - 0.1 mg