A deliciously satisfying soup served hot with crusty bread. This one combines potato and carrot with the zucchini and makes a lovely thick soup.
Melt butter in pan, add vegetables and combine well. Cook over medium heat stirring occasionally for about 5 minutes - onions will be starting to soften.
Add water and crumbled stock cube. Bring to boil, reduce heat and simmer covered for 20 minutes.
Puree soup with a stick blender or in a stand blender in two batches. Season with salt and pepper, then return to boil. Add chives and serve while hot.
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 116 | ||
Calories from Fat: 31 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 8.2mg | 3 % | |
Sodium 489.9mg | 17 % | |
Potassium 631.7mg | 17 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 16.1g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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