Zucchini, Potato, and Cilantro Soup

Zucchini, Potato, and Cilantro Soup Healthy Recipe

4 Servings 35 min Cook

Macros/Serving: 197 Calories

Ingredients

2 Cup Fresh Cilantro
2 1/2 Cup Chicken Broth
4 Medium Squash
1 Tsp Lime Juice
3 Tbsp Butter
1 Cup, chopped Scallions
1/2 Pepper Jalapeno Peppers
1 Potato large (3" to 4-1/4" dia) Potato
1/4 Tsp, whole Fennel Seed

Directions

Trim zucchini and cut into 1/2-inch rounds.

Chop jalapeno, retaining the seeds.

Peel potato and cut into 1/2-inch cubes.

Melt butter in heavy large saucepan over medium-high heat.

Add chile and fennel seeds; stir 30 seconds.

Add next 3 ingredients; saut 2 minutes.

Add broth and bring to boil.

Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.

Pure soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch.

Return puree to same pan.

Season to taste with salt, pepper, and more lime juice, if desired.

Rewarm, if necessary, and serve.

RELEVANT IDEAS

What Would You Like to Eat Today?

MORE RECIPES

Customisable Meal Plans Menus Paleo Recipes Vegan Recipes Keto Recipes Recipes Supplements