Zucchini Coconut Soup

Image of Paola van der Hulst
Rated 4.5 based on 2 customer reviews
Zucchini Coconut Soup
Zucchini Coconut Soup

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

To make this soup vegan, use coconut oil instead of butter.

Nutrition Facts

Per Serving: 315 calories; 19g fat; 38.3g carbohydrates; 3g protein; 33mg cholesterol; 568mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 315 Calories from Fat 167
% Daily Value*
Total Fat 19g 29%
Saturated Fat 13g 65%
Trans Fat 0.5g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.4g
Cholesterol 33mg 11%
Sodium 568mg 24%
Total Carbohydrate 38.3g 13%
Dietary Fiber 3g 12%
Sugars 20.9g
Protein 3g
Vitamin A 47% Vitamin C 25%
Calcium 8% Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

i found that the zucchini was tender after just 12 to 15 minutes, making this recipe even quicker and easier! I saved a little coconut milk and just drizzled that over top of mine.

Image of Jessica Scott

Jessica Scott says:

I really enjoyed this soup! Not a huge coconut fan, but the taste was surprisingly delicious when paired with the zucchini. The garlicky flavors really set it off for me. Well done!