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Zucchini Soup
Smooth & silky zucchini soup with eggs, turkey bacon, and parsley. Easy and healthy fall and winter food.
Author:
Christel Oerum, MS
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
4
servings
Ingredients
4
medium sized zucchinis
,
(~2.5 lbs. / 1.15 kg)
1
medium onion
2-3
cloves
garlic
2
cups
(4.5 dl) chicken stock
⅓
oz.
(10 g) tapioca flour
½
teaspoon
pepper
¼
teaspoon
salt
4
hardboiled eggs
8
slices
low-fat turkey bacon
4
tablespoon
fresh parsley
cooking spray
Instructions
Cut zucchini and onion into big chunks and garlic into halves
Add a little cooking spray to a large pot and cook the vegetables for 5-10 minutes over medium heat while stirring the pot every couple of minutes
Pour chicken stock over the vegetables and let it simmer for 20 minutes
Blend the vegetable chicken stock mixture. I used a stick blender directly in the pot
Blend the Tapioca flour into to the soup. When the flour is completely mixed in, add salt and pepper and let the soup simmer for another 10 minutes
Boil the eggs and cook the bacon until crisp
Serve the soup with chopped eggs, bacon and parsley on top
Nutrition Info Per Serving
Nutrition Facts
Zucchini Soup
Amount per Serving
Calories
290
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
15
%
Carbohydrates
32
g
11
%
Fiber
4
g
16
%
Sugar
7
g
8
%
Protein
16
g
32
%
Net carbs
28
g
* Percent Daily Values are based on a 2000 calorie diet.