Photo: Cala
Garden Veggie Zucchini Soup
12 ingredients
20 min + 40 min
10 servings
openrecipes
"A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer."
Estimated Nutrition (whole recipe, rough)
547
Calories
46g
Protein
14g
Fat
62g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 cups chicken stock
- 4 potatoes, cut into 1-inch cubes
- 3 zucchini, cut into 1-inch cubes
- 2 small onions, cut into 1-inch cubes
- 2 carrots, cut into 1-inch chunks
- 3/4 cup chopped fresh dill
- 1 1/2 tablespoons chopped fresh basil
- 5 cloves garlic, minced - or more to taste
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 (8 ounce) package shredded Cheddar cheese
- salt and ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes