Carrot and Zucchini Soup Recipe
User Reviews
3.3
24 reviews
Average
Carrot and Zucchini Soup Recipe
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Delicious Mexican style carrot and zucchini soup that only takes a few minutes to prepare.
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Ingredients
- 2 medium zucchinis
- 2 large carrots
- 1 cup tomato pure
- 1 quart water
- 2 tbsp. cooking oil
- 1 teaspoon salt
- ½ tsp. black pepper
Instructions
- Peel the carrots.
- Shred the carrots and the zucchini.
- Heat your pot over medium heat.
- Add the 2 tablespoons of cooking oil.
- Add the shredded vegetables to your pot.
- Sauté the vegetables for 2 minutes.
- Add the tomato puré and black pepper. Stir to mix with the vegetables.
- Add 1 quart of water, bring to a boil and then reduce to a simmer.
- Simmer the soup for 10 minutes until the carrots and zucchini are just cooked through and the broth has slightly reduced.
- Serve with bread or corn tortillas.
Notes
- Variation
- Storage
- Mince ½ of a serrano chile and add to the vegetables when you sauté them to add some spice to the soup.
- The soup will keep well for two days in the refrigerator if you have any leftover which is unlikely.
Nutrition Information
Show Details
Calories
117kcal
(6%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
640mg
(27%)
Potassium
641mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
5625IU
(113%)
Vitamin C
26.3mg
(29%)
Calcium
45mg
(5%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 640mg | 27% |
| Potassium | 641mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5625IU | 113% |
| Vitamin C | 26.3mg | 29% |
| Calcium | 45mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.3
24 reviews
Average
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