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Gluten-Free Zucchini Soup

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  • Prep 15 min
  • Total 45 min
  • Servings 6
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Fresh and flavorful--this "creamy" soup blends zucchini, potato and spinach together for a soup that can be a main dish or a starter.
Updated Sep 20, 2016
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Ingredients

  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1 medium leek, light part only, chopped (1 1/2 cups)
  • 1 medium russet potato, peeled and diced (1 1/2 cups)
  • 3 cups vegetable broth
  • 1/2 teaspoon pepper
  • 4 cups baby spinach leaves (2 1/2 oz)
  • 1 cup fresh basil leaves
  • 6 tablespoons plain low-fat yogurt

Steps

  • 1
    Heat oven to 400°F. Spray cookie sheet with cooking spray.
  • 2
    Cut 12 thin slices from 1 zucchini. Chop remaining zucchini (about 4 cups). In large Dutch oven, heat oil over medium heat until hot. Add leek; cook about 3 minutes or until starting to soften. Add chopped zucchini and potato; cook 1 minute. Stir in vegetable broth and pepper. Heat to simmering; cook 15 to 20 minutes or until potatoes are cooked through. Stir in spinach leaves, and cook until just starting to wilt.
  • 3
    Meanwhile, place zucchini slices on cookie sheet. Bake about 10 minutes or until starting to turn golden brown on top. Set aside until serving.
  • 4
    Remove soup from heat. Stir in basil. Carefully place in blender. Cover; blend until pureed. Divide among 6 bowls; place a few slices zucchini on top of each. Top each with a tablespoon of yogurt.

Tips from the Betty Crocker Kitchens

  • tip 1
    Store leftover soup tightly covered in the refrigerator, and serve within 3 days.
  • tip 2
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

100 Calories, 3g Total Fat, 3g Protein, 15g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
510mg
21%
Potassium
500mg
14%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
8%
Sugars
6g
Protein
3g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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