Directions:
- Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
- Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
- Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
- Add the potatoes and carrots and stir-fry for a few more minutes.
- Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
- Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
- Serve topped with grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.06 Kcal (720 kJ) | ||
| Calories from fat | 31.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Sodium | 1177.88mg | 49% | |
| Potassium | 823.09mg | 18% | |
| Total Carbs | 29.18g | 10% | |
| Sugars | 7.57g | 30% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 3.13g | 6% | |
| Vitamin C | 29.2mg | 49% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.1mg | 6% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 34.12 Kcal (143 kJ) | ||
| Calories from fat | 6.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.7g | 5% | |
|---|---|---|---|
| Sodium | 233.61mg | 49% | |
| Potassium | 163.25mg | 18% | |
| Total Carbs | 5.79g | 10% | |
| Sugars | 1.5g | 30% | |
| Dietary Fiber | 1.06g | 21% | |
| Protein | 0.62g | 6% | |
| Vitamin C | 5.8mg | 49% | |
| Vitamin A | 0.3mg | 43% | |
| Iron | 0.2mg | 6% | |
| Calcium | 16.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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