A pleasant refreshing summer season soup. Serve chilled to take the sting off a scorching August evening.
WeightWatchers Herbed Zucchini Soup Recipe
Creator: WW-Recipes.web
Recipe sort: Soup
- 1½ kilos zucchini
- 3 cups reduced-sodium hen broth
- ¾ cup(s) shredded cheddar cheese (diminished fats)
- 1 teaspoon floor tarragon
- ¼ teaspoon salt
- ¼ teaspoon floor black pepper
- Place the zucchini, broth and tarragon in a medium sauce pan; deliver to a boil over excessive warmth.
- Cut back to a simmer and prepare dinner, uncovered, for about 7-10 minutes (till the zucchini is tender).
- Puree in blender till clean.
- Return the soup to the pan and warmth over medium-high warmth, slowly stirring within the cheese till it’s integrated.
- Take away from the warmth and season with salt and pepper to style. Serve scorching or chilly.
Energy: 95 Fats: 4.6 g Saturated fats: 3 g Carbohydrates: 7.6 g Sugar: 3.6 g Sodium: 327.6 mg Fiber: 2.4 g Protein: 7.9 g Ldl cholesterol: 14.9 mg
3.5.3251
What number of Weight Watchers factors in herbed zucchini soup recipe?
WW Sensible Factors: 3
WW Factors Plus: 3
WW Previous Factors: 2
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Recipe writer: ZINNER44 / SparkPeople
Initially posted 2019-08-08 09:59:22.
