Late Summer Soup

Name: Late Summer Soup
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 3 c. water; 1 1/2 tsp. salt; 1/4 tsp. ground pepper; 2 (12 oz.) summer squash, chopped; 2 large tomatoes, coarsely chopped; 1 each red and yellow pepper, chopped; 1 large onion, chopped; 1 (6 oz.) zucchini, chopped; 1/2 tsp. fennel seed; 3 large cloves garlic

Vegan Vegetarian

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Ingredients

2 Tbsp. olive oil ⓘ
3 c. water ⓘ
1 1/2 tsp. salt ⓘ
1/4 tsp. ground pepper ⓘ
2 (12 oz.) summer squash, chopped ⓘ
2 large tomatoes, coarsely chopped ⓘ
1 each red and yellow pepper, chopped ⓘ
1 large onion, chopped ⓘ
1 (6 oz.) zucchini, chopped ⓘ
1/2 tsp. fennel seed ⓘ
3 large cloves garlic ⓘ

Instructions

The secret to the rich flavor of this low calorie vegetable soup is to saute the onions just enough to bring out its natural sweetness and not to overcook the other vegetables.
Heat oil over medium heat; add onions.
Saute 5 minutes or until softened.
Add remaining ingredients.
Heat to boiling; reduce heat.
Simmer soup 15 minutes or until vegetables are tender.
In food processor, puree 2 1/2 cups soup.
Pour into pan and heat.
Makes 6 servings.

Nutrition & Diet Analysis (per serving)

547 kcal 27% DV

Protein Fat Carbs

Macronutrients

Protein 10.6g 21% DV

Total Fat 37.5g 48% DV

Carbs 52.3g 19% DV

Fiber 18.6g 66% DV

Sugar 4.2g 8% DV

Electrolytes

Sodium 10022.2mg 100% DV

Potassium 1016mg 22% DV

Vitamins & Minerals

Vitamin A 37.3mcg 4% DV

Vitamin C 65.7mg 73% DV

Vitamin D 0.1mcg

Calcium 446.3mg 34% DV

Iron 8.8mg 49% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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