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Nutrition Facts

Serving Size 1 (95g)

Recipe makes 12 servings

The following items or measurements are not included below:

vegetable stock

Calories 96
Calories from Fat 48 (50%)
Amount Per Serving %DV
Total Fat 5.4g 8%
Saturated Fat 3.3g 16%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 18mg 6%
Sodium 126mg 5%
Potassium 253mg 7%
Total Carbohydrate 7.5g 2%
Dietary Fiber 1.2g 4%
Sugars 1.5g
Protein 5.1g 10%

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Zucchini/Courgette & Brie Soup

Recipe #277789 | 50 min | 20 min prep | add private note

By: Jessica JT
Jan 9, 2008

My mother in law makes this soup all the time - its delicious and healthy (but hearty Its a great starter soup and way to get your veggies.

SERVES 12 , 6 oz (change servings and units)

Ingredients

Directions

  1. 1
    Peel and dice potatoes.
  2. 2
    Place potatoes in vegetable stock.
  3. 3
    Clean and chop leeks and place in stock.
  4. 4
    Clean and chop zucchini and place in stock.
  5. 5
    Bring to boil and cook until potatoes are soft.
  6. 6
    Blend all ingredients together (I use the hand blender - the best utensil ever for soups!).
  7. 7
    Add chopped brie to soup and simmer for 10 minutes. Do not let soup boil once cheese is added.

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