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Gluten-Free Zucchini Soup

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Gluten-Free Zucchini Soup
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6
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Fresh and flavorful--this "creamy" soup blends zucchini, potato and spinach together for a soup that can be a main dish or a starter.

Ingredients

2
medium zucchini
1
tablespoon olive oil
1
medium leek, light part only, chopped (1 1/2 cups)
1
medium russet potato, peeled and diced (1 1/2 cups)
3
cups vegetable broth
1/2
teaspoon pepper
4
cups baby spinach leaves (2 1/2 oz)
1
cup fresh basil leaves
6
tablespoons plain low-fat yogurt

Directions

  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray.
  • 2 Cut 12 thin slices from 1 zucchini. Chop remaining zucchini (about 4 cups). In large Dutch oven, heat oil over medium heat until hot. Add leek; cook about 3 minutes or until starting to soften. Add chopped zucchini and potato; cook 1 minute. Stir in vegetable broth and pepper. Heat to simmering; cook 15 to 20 minutes or until potatoes are cooked through. Stir in spinach leaves, and cook until just starting to wilt.
  • 3 Meanwhile, place zucchini slices on cookie sheet. Bake about 10 minutes or until starting to turn golden brown on top. Set aside until serving.
  • 4 Remove soup from heat. Stir in basil. Carefully place in blender. Cover; blend until pureed. Divide among 6 bowls; place a few slices zucchini on top of each. Top each with a tablespoon of yogurt.
Tips  

Store leftover soup tightly covered in the refrigerator, and serve within 3 days.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
25
)
Daily Value
Total Fat
3g
4%
(
Saturated Fat
1/2g
3%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
510mg
21%
Potassium
500mg
14%
Total Carbohydrate
15g
5%
(
Dietary Fiber
2g
8%
,
Sugars
6g
)
Protein
3g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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