Zucchini Tarragon Soup


Zucchini Tarragon Soup

In this herbaceous soup, zucchini are stewed with garlic, onion, shallots and fresh tarragon. This salute to summer squash can be whipped up in a flash and is equally tasty served hot or cold. This recipe comes to us from Carolyn, The Healthy Voyager.

Serves 4

  • 3 cups low-sodium vegetable broth
  • or
  • 3 cups water
  • 1 1/2┬ápounds zucchini, cut into 1-inch pieces
  • 3 celery stalks
  • 1 cup mixed onions, garlic & shallots, chopped
  • 1 tablespoon fresh tarragon, chopped
  • salt and pepper, to taste
  • 1-2 tablespoons of nutritional yeast*

*optional. Found in health food stores or the health section of most grocery stores.

Place the broth or water, zucchini, celery, chopped onion, garlic, shallot mix and tarragon in a medium saucepan over high heat. Bring to a rolling boil, reduce heat and simmer, uncovered, for 7-10 minutes, or until the zucchini is tender.

Puree the soup in a blender, in batches if necessary, until soup is smooth. Return the soup to the saucepan over medium-high heat. Slowly stir in the salt, pepper & nutritional yeast if using, until the seasonings are incorporated. Serve hot or chilled.

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Nutrition Information

Zucchini Tarragon Soup

Servings per Recipe: 4

Amount per Serving

Calories:  69.5

Calories from Fat:  6

Total Fat:  .7g

Saturated Fat:  .1g

Cholesterol:  0mg

Sodium:  46mg

Potassium:  738.8mg

Carbohydrates:  13.5g

Dietary Fiber:  4.2g

Protein:  5.2g

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