Photo: Cala
Mexican tomato zucchini soup Recipe
10 ingredients
4 servings
openrecipes
This is the classic recipe developed from leftovers that were going to spoil if I didn't use them. Checking the fridge, I had lots of zucchini, a lime, and half...
Estimated Nutrition (whole recipe, rough)
529
Calories
40g
Protein
19g
Fat
52g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
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
- 2-3 cups diced zucchini
- 2 Tbsp. olive oil
- 3 cloves garlic, crushed
- 2 tsp. ground cumin
- Hot sauce to taste
- 4 cups chicken stock
- 1/2 to 1 can of tomato sauce (you could also use crushed tomatoes)
- Cooked chicken (optional, but a great way to use up leftovers)
- 1/2 cup of couscous
- Juice of 1 lime
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes