Zucchini Soup with Cream Cheese
316 reviewsA velvety vegetable soup made with creamy kiri cheese - heavenly!
Utensils
Stovetop, Blender, Pot (small)
recipe
Step 1
Peel and mince the shallots. Add them to a large saucepan with a drizzle of olive oil or teaspoon of butter and sauté for 2–3 minutes.
Step 2
Meanwhile, dice the zucchini and add them to the saucepan. Sauté over medium heat for 5 minutes, until lightly browned.
Step 3
Season with salt and pepper, then add boiling water to cover. Cover the saucepan and let simmer 10–15 minutes, or until zucchini is tender.
Step 4
Add the Kiri and puree, using a blender or handheld immersion blender, until smooth. Tip: Add a drizzle of olive oil when pureeing for a silky texture.
Step 5
If the soup is too thick, thin it with a little water. Season to taste and serve!
Nutrition facts
Average estimated amount for one serving
| Energy | 142 cal. |
| Fat | 11 g |
| Carbohydrates | 7 g |
| Protein | 4 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Zucchini Soup with Cream Cheese" contains 142 Energy, 11 g of Fat, 7 g of Carbohydrates, 4 g of Protein, 4 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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