![](https://cdn.statically.io/img/www.allrecipes.com/thmb/8eA9WaVIcEAOKHDuA0tGnCcHzyI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1035276-58c24b81325847b3bf73fc5ec6149323.jpg)
Ingredients
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1 tablespoon butter, or more to taste
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1 tablespoon olive oil
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1 small yellow onion, chopped
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1 large clove garlic, minced
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2 large English cucumbers, peeled and thinly sliced
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2 small zucchini, thinly sliced
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3 cups vegetable broth
Directions
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Heat butter and oil in a large saucepan over medium-high heat until butter melts. Add onion and garlic; sauté until translucent, 3 to 5 minutes. Add cucumbers and zucchini; cook and stir until softened, 2 to 3 minutes.
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Add broth and bring to a boil. Reduce the heat to medium-low and simmer until vegetables are tender, 20 to 25 minutes. Purée soup with an immersion blender until smooth.
Nutrition Facts (per serving)
151 | Calories |
9g | Fat |
15g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 151 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 3g | 16% |
Cholesterol 10mg | 3% |
Sodium 500mg | 22% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 4g | 13% |
Total Sugars 5g | |
Protein 3g | 7% |
Vitamin C 21mg | 23% |
Calcium 68mg | 5% |
Iron 1mg | 6% |
Potassium 524mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.