Directions:
- Heat oil in a large saucepot over medium heat. Add onions and cook until translucent, 3 minutes. Stir in carrots and celery; cook 10 minutes more. Stir in garlic and cook 30 seconds.
- Add chicken broth, water, potato, salt, pepper, and dillweed. Bring to boil, reduce heat and simmer, uncovered, 35 minutes. Cool slightly. Puree in a blender in batches.
- (Soup can be made ahead to this point. Cool completely. Cover and refrigerate up to 24 hours. Reheat covered in saucepot, stirring occasionally, until hot, 20 minutes.).
- To serve: ladle soup into bowls and garnish each bowl with a dollop of yogurt. If you like yours a little more tangy, you can swirl in an extra dollop of yogurt.
- Another time you might like to try this soup substituting 1/4 teaspoon dried thyme leaves for the dillweed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.19 Kcal (524 kJ) | ||
| Calories from fat | 33.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 6% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 696.67mg | 29% | |
| Potassium | 546.84mg | 12% | |
| Total Carbs | 20.19g | 7% | |
| Sugars | 7.8g | 31% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 2.87g | 6% | |
| Vitamin C | 16.2mg | 27% | |
| Vitamin A | 1.1mg | 38% | |
| Calcium | 104.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 30.03 Kcal (126 kJ) | ||
| Calories from fat | 8.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 6% | |
|---|---|---|---|
| Cholesterol | 0.22mg | 0% | |
| Sodium | 167.09mg | 29% | |
| Potassium | 131.15mg | 12% | |
| Total Carbs | 4.84g | 7% | |
| Sugars | 1.87g | 31% | |
| Dietary Fiber | 1.12g | 19% | |
| Protein | 0.69g | 6% | |
| Vitamin C | 3.9mg | 27% | |
| Vitamin A | 0.3mg | 38% | |
| Calcium | 25mg | 10% | |
* 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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