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    You are in: Home / Recipes / Zucchini and Basil Soup Recipe
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    Zucchini and Basil Soup

    Average Rating:

    2 Total Reviews

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    • on July 20, 2008

      This was really delicious soup! I changed it a tad to make it vegetarian and because I wanted to reduce the amount of saturated fat and cholesterol without losing the terrific flavor. I used vegan chicken stock, 1 Tbsp vegetable oil, and used cashew (nondairy) cream. Other than that I followed the recipe as is and my family was very pleased with the results. I didn't use any optional seasonings and didn't blend the soup. I think I'll make this soup again. Thanks! Made for Make My Recipe Tag.

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    • on January 30, 2007

      YUM!! This is a delightful fresh tasting soup. I only had 150ml cream so I topped up with milk with great results. When serving I added a little salt and heaps of freshly ground pepper. This is a winning soup thats cheap and quick n easy to prepare. Thanks for sharing!

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    Nutritional Facts for Zucchini and Basil Soup

    Serving Size: 1 (440 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 290.0
     
    Calories from Fat 162
    56%
    Total Fat 18.1 g
    27%
    Saturated Fat 8.4 g
    42%
    Cholesterol 43.3 mg
    14%
    Sodium 290.1 mg
    12%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.8 g
    23%
    Protein 10.2 g
    20%

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