Creamy Fall Soup Recipe

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Ingredients:

Serving

3 cups zucchini, cut in 1 inch pieces
3 cups yellow squash, cut in 1 inch pieces
2 cups green beans, cut in 1 inch pieces
2 cups potatoes, peeled and cut in 1 inch pieces
2 -4 cups vegetable broth , for steaming
1/2 cup cream , optional
1/2 cup grated parmigiano-reggiano cheese, for garnish (optional)
1/2 cup green onion, sliced for garnish (optional)
salt and pepper

Directions:

Set up steamer with vegetable broth in bottom.
Place all vegetables, except for green onions, in steamer and steam till tender.
Remove vegetables from steamer and puree, in batches, in food processor or blender till smooth and creamy.
Stir in cream, if desired, and enough vegetable broth to make a creamy, velvet texture.
Add salt and pepper to taste.
Garnish with green onions and parmesain/reggiano, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	350.8 Kcal (1469 kJ)
Calories from fat	104.25 Kcal
		% Daily Value*
Total Fat	11.58g	18%
Cholesterol	9.48mg	3%
Sodium	899.35mg	37%
Potassium	1463.14mg	31%
Total Carbs	54.49g	18%
Sugars	8.49g	34%
Dietary Fiber	5.9g	24%
Protein	11.28g	23%
Vitamin C	61.5mg	102%
Iron	3.6mg	20%
Calcium	109mg	11%

Amount Per 100 g
Calories	67.77 Kcal (284 kJ)
Calories from fat	20.14 Kcal
		% Daily Value*
Total Fat	2.24g	18%
Cholesterol	1.83mg	3%
Sodium	173.75mg	37%
Potassium	282.68mg	31%
Total Carbs	10.53g	18%
Sugars	1.64g	34%
Dietary Fiber	1.14g	24%
Protein	2.18g	23%
Vitamin C	11.9mg	102%
Iron	0.7mg	20%
Calcium	21.1mg	11%

* 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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