4 ingredients, quick and easy!
| 1 | medium onion |
| 600 | g zucchini |
| 796 | ml chicken stock |
| 1 | cup water |
| 125 | g light cream cheese |
| 1 | salt and pepper to taste |
- slice onion and zucchini and place in large soup pot.
- add chicken stock (one large can), water, and salt/pepper.
- bring to a boil, cover, and simmer for 15-20 minutes.
- add cream cheese and puree.
- top with paprika and a dollop of sour cream.
Soup
| Nutrition Facts | ||||||
Serving Size 315.5g |
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Amount Per Serving |
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Calories 109 Calories from Fat
72 |
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% Daily Value* |
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Total Fat
8.0g 12%
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Saturated Fat
4.7g 24%
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Trans Fat
0.0g |
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Cholesterol
23mg 8%
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Sodium
905mg 38%
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Total Carbohydrates
6.5g 2%
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Dietary Fiber
1.3g 5%
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Sugars
2.9g |
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Protein
3.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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