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Angela Moe: "Easy and delicious! I put the feta on top but I d…" Read More
7Ingredients
30Minutes
230Calories
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Ingredients
US|METRIC
2 SERVINGS
- 400 grams yellow zucchini
- 1 clove garlic (small)
- 1 small onion
- 500 mL stock
- 35 grams feta
- 1 pinch pepper
- 1 Tbsp. olive oil
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium570mg24% |
| Potassium810mg23% |
| Protein12g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber2g8% |
| Sugars12g |
| Vitamin A10% |
| Vitamin C60% |
| Calcium15% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Angela Moe 2 years ago
Easy and delicious! I put the feta on top but I did not like that it did not melt into the soup, so for the left over I blended the fetas in and it was perfect. Next time I make this I will add rosemary or basil to change it up. Maybe add little chicken chinks or steamed veggie. You can sue this soup as a base. Very good!