Cream of Vegetable Soup with Dill Recipe

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Ingredients:

Serving

2 (14-oz) cans fat-free , less-sodium chicken broth
4 garlic cloves, peeled
2 1/2 cups coarsely chopped onion (about 1 large)
1 large peeled baking potato, cut into 8 pieces (about 8 oz)
3 carrots, peeled and cut into 6 pieces (about 5 oz)
5 medium zucchini, cut into 10 pieces (about 2 lb)
1 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup half-and-half
2 tbsp chopped fresh dill

Directions:

Combine first 6 ingredients in a Dutch oven over medium-high heat. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until vegetables are very tender.
Place one-third of vegetable mixture in a blender; process until smooth. Repeat procedure with remaining vegetable mixture. Return puréed mixture to pan. Add salt and remaining ingredients. Cook over medium heat until thoroughly heated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	24.71 Kcal (103 kJ)
Calories from fat	9.73 Kcal
		% Daily Value*
Total Fat	1.08g	2%
Cholesterol	3.28mg	1%
Sodium	275.73mg	11%
Potassium	84.5mg	2%
Total Carbs	2.65g	1%
Sugars	0.81g	3%
Dietary Fiber	0.44g	2%
Protein	1.34g	3%
Vitamin C	3.9mg	7%
Iron	0.2mg	1%
Calcium	22.1mg	2%

Amount Per 100 g
Calories	61.56 Kcal (258 kJ)
Calories from fat	24.24 Kcal
		% Daily Value*
Total Fat	2.69g	2%
Cholesterol	8.18mg	1%
Sodium	686.93mg	11%
Potassium	210.52mg	2%
Total Carbs	6.61g	1%
Sugars	2.01g	3%
Dietary Fiber	1.1g	2%
Protein	3.33g	3%
Vitamin C	9.8mg	7%
Iron	0.6mg	1%
Calcium	55.2mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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