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Because this soup is very easy to prepare, I reach for it often in the summer when I'm busy playing volleyball and baseball. It's also a great way to use up excess zucchini.
Nutritional Facts 1 serving (1 cup) equals 132 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 857 mg sodium, 12 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Cream of Zucchini Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p31
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Reviewed on Jul. 20, 2010 by suttonsbay1
Soup was very good. I used more like 3 cups of sliced zucchini. I found that after adding the broth, it only needed to cook for another 5 minutes for the veggies to be tender. I also added 2/3 cup mashed potato flakes at the end (after milk is heated through) to thicken the soup. Delicious!
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