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Zucchini and basil soup
If you're looking for a light and vegetarian dish, zucchini and basil soup is the perfect choice.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
people
Calories:
177 kcal
Course:
Main Course
Cuisine:
French, Italian, American
Ingredients
- 2 cup zucchini cut into cubes
- 1 bunch basil fresh
- ¼ cup Parmesan Cheese grated
- 1 tbsp butter
- 1 cup milk
- salt
- black pepper
Instructions
- Wash and cut the zucchini into coarse chunks. Rinse and gently pat dry the basil leaves with a tea towel.
- Fill a stockpot with 1 cup water, 1 cup milk, a teaspoon of salt, and bring to a rolling boil. Then add the zucchini chunks, cover with a lid, and boil over medium heat for about 15 minutes. Be careful as the milk may boil, over, so leave the lid askew.
- Turn the heat off, add the basil leaves, the butter, and the Parmigiano.
- Blend into a smooth soup with an immersion blender.
- Serve it very hot with a little toasted rustic bread.
Cup of Yum
Nutrition Information
Calories
177kcal
(9%)
Carbohydrates
7g
(2%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
41mg
(14%)
Sodium
310mg
(13%)
Potassium
219mg
(5%)
Fiber
0.1g
(0%)
Sugar
6g
(12%)
Vitamin A
692IU
(14%)
Vitamin C
1mg
(1%)
Calcium
269mg
(27%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 177
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 310mg | 13% |
| Potassium | 219mg | 5% |
| Fiber | 0.1g | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 269mg | 27% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.