Photo: Cala
Estimated Nutrition (whole recipe, rough)
217
Calories
4g
Protein
14g
Fat
22g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2½ tbsp olive oil
- 1 medium zucchini, cubed
- 1 clove garlic, minced
- 8 large tomatoes, cored
- 1 small sweet onion, chopped
- 1 tbsp chopped fresh red chile pepper
- 1 (14 ounce) can vegetable broth
- 1 tbsp dried tarragon
- 2 tsp dried dill weed
- 1 tsp salt
- ¼ tsp ground black pepper
Directions
1
Heat the oil in a skillet over medium heat.
2
Cook and stir the zucchini and garlic in the skillet until lightly browned.
3
Remove from heat, and set aside.
4
In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
5
In a large pot, mix the tomato puree and vegetable broth.
6
Season with tarragon, dill, salt, and pepper.
7
Bring to a boil, reduce heat to low, and mix in the zucchini and garlic.
8
Cover, and cook 45 minutes.
Recipe sourced from
fandom