Recipe Details
Ingredients
-
1tablespoonbutter, or more to taste
-
1tablespoonolive oil
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1smallyellow onion, chopped
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1large clovegarlic, minced
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2large English cucumbers, peeled and thinly sliced
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2smallzucchini, thinly sliced
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3cupsvegetable broth
Cooking Directions
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Heat butter and oil in a large saucepan over medium-high heat until butter melts. Add onion and garlic; sauté until translucent, 3 to 5 minutes. Add cucumbers and zucchini; cook and stir until softened, 2 to 3 minutes.
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Add broth and bring to a boil. Reduce the heat to medium-low and simmer until vegetables are tender, 20 to 25 minutes. Purée soup with an immersion blender until smooth.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe3 | |
| Calories151 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 3g |
16% |
| Cholesterol 10mg |
3% |
| Sodium 500mg |
22% |
| Total Carbohydrate 15g |
5% |
| Dietary Fiber 4g |
13% |
| Total Sugars 5g |
|
| Protein 3g |
7% |
| Vitamin C 21mg |
23% |
| Calcium 68mg |
5% |
| Iron 1mg |
6% |
| Potassium 524mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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