Zucchini, Potato, and Cilantro Soup

Zucchini, Potato, and Cilantro Soup Healthy Recipe

4 Servings 35 min Cook

Macros/Serving: 197 Calories


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


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.


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