Recipe Details
Ingredients
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2tablespoonsbutter
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2onions, chopped
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2potatoes, peeled and diced
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8zucchinis, chopped
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½teaspoondried basil
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¼teaspoondried thyme
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¼teaspoondried rosemary
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¼teaspoonground white pepper
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4cupschicken broth
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1cupwhole milk
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¼cupdry potato flakes (Optional)
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1tablespoonsoy sauce
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4tablespoonschopped fresh dill weed
Cooking Directions
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Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.
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Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
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Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories133 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 1g |
6% |
| Cholesterol 3mg |
1% |
| Sodium 183mg |
8% |
| Total Carbohydrate 22g |
8% |
| Dietary Fiber 4g |
14% |
| Total Sugars 7g |
|
| Protein 5g |
10% |
| Vitamin C 49mg |
54% |
| Calcium 86mg |
7% |
| Iron 2mg |
8% |
| Potassium 861mg |
18% |
* 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.
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