Zucchini contains a high quantity of potassium: 295 milligrams per cup, or 8% of your recommended daily value[1]. Zucchini is a wonderful vegetable containing a high fiber content, and it requires very less cooking. Moreover, when paired with parsley and dill, this vegetable soup is packed with all essential micronutrients, which can be light and easily digestible.

1. Briefly sauté roughly diced chopped zucchini with oil in a deep saucepan, stir. Add water, and parsnip root 2. Cover and let it fry for about 25 minutes on medium heat. Zucchini will release the liquid and become soft, stir occasionally. 3. Then, put cooked veggies into blender and mash together. 4. Add chopped veggies in a saucepan with 2 cups of water and cook them on high temperature. When water boils, put ½ half of bouillon cube, cook for another few minutes, until you get fine cream soup. 5. Pour into plates, sprinkle with parsley and dill, and add the toasted bread.

According to the American Heart Association, potassium can help control blood pressure because it affects the balance of fluids in the body and alleviates detrimental effects of salt in a body. Zucchini soup recipe is loaded with potassium. In fact, a combination of low sodium and high potassium in this zucchini soup helps keep healthy blood pressure while polysaccharide fiber in zucchini lowers cholesterol levels. This one-two punch works to maintain good circulation, to give you a healthy range of blood pressure and a healthy heart.

Zucchini is a non-acidic food that does not increase your stomach acid levels and can help you reduce the heartburn.The high fiber content in Zucchini can mix with the stomach acids and prevents excessive secretion.