If your jalapeño isn't spicy enough, add another tablespoon of the chopped chile.
Recipe information
Total Time
35 minutes
Yield
4 (first-course) servings
Ingredients
3 tablespoons butter
1 tablespoon (or more) chopped jalapeño chile with seeds
1/4 teaspoon (generous) fennel seeds
1 (7- to 8-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
16 to 18 ounces zucchini (about 4 medium), trimmed, cut into 1/2-inch rounds
1 cup chopped green onions
2 1/2 cups low-salt chicken broth
1/2 cup (packed) fresh cilantro
1 teaspoon (or more) fresh lime juice
Preparation
Step 1
Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
Step 2
Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.
Nutrition Per Serving
One serving contains the following: 163.56 Calories (kcal)
48.7% Calories from Fat
8.85 (g) Fat
5.62 (g) Saturated Fat
25.63 (mg) Cholesterol
16.74 (g) Carbohydrates
3.29 (g) Dietary Fiber
4.10 (g) Total Sugars
13.45 (g) Net Carbs
4.89 (g) Protein
#### Nutritional analysis provided by Self
