Photo: Cala
Estimated Nutrition (whole recipe, rough)
602
Calories
55g
Protein
16g
Fat
60g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
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
- 1 Large white Onion, chopped
- 2 cloves garlic, minced
- 2 Tablespoons butter
- 2 Cups finely chopped potato
- 3 Cups thinly sliced zucchini
- 1 Teaspoon dill weed
- ¼ Teaspoon freshly ground black pepper
- 2 Cans condensed chicken broth
- 1 Cup plain yogurt
Directions
1
Combine onions, garlic and butter in casserole dish and microwave on high for 4 minutes.
2
Add potatoes and microwave 8 minutes longer.
3
Stir in zucchini, dill weed and pepper.
4
Microwave 5 minutes more.
5
Puree vegetables in a blender with half of the broth.
6
Return to casserole and stir in remaining broth.
7
Heat until boiling.
8
Stir in yogurt.
9
Category:Cathy's Recipes
10
Category:Microwave Recipes
11
Category:Soup Recipes
12
Category:Potato Recipes
13
Category:Zucchini Recipes
Recipe sourced from
fandom