Potato Carrot And Summer Squash Soup Recipe

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Potato Carrot And Summer Squash Soup
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  1. Heat a deep pot over medium-high heat.
  2. Add the onion, garlic, potatoes, zucchini and carrot.
  3. Cook until softened and brown, about 7-8 minutes.
  4. Add tomatoes, stock and water to the pot.
  5. Season with salt and freshly ground black pepper.
  6. Bring the soup up to a boil then turn it down to a simmer.
  7. Cook for 10 minutes.
  8. Add the kale and basil, cover and simmer 5 minutes.
  9. Taste and re-season before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 955.53 Kcal (4001 kJ)
Calories from fat 4.7 Kcal
% Daily Value*
Total Fat 0.52g 1%
Sodium 37475mg 1561%
Potassium 939.1mg 20%
Total Carbs 192.53g 64%
Sugars 9.98g 40%
Dietary Fiber 5.29g 21%
Protein 6.65g 13%
Vitamin C 75.5mg 126%
Vitamin A 0.6mg 20%
Iron 2.7mg 15%
Calcium 173.6mg 17%
Amount Per 100 g
Calories 145.81 Kcal (610 kJ)
Calories from fat 0.72 Kcal
% Daily Value*
Total Fat 0.08g 1%
Sodium 5718.54mg 1561%
Potassium 143.3mg 20%
Total Carbs 29.38g 64%
Sugars 1.52g 40%
Dietary Fiber 0.81g 21%
Protein 1.01g 13%
Vitamin C 11.5mg 126%
Vitamin A 0.1mg 20%
Iron 0.4mg 15%
Calcium 26.5mg 17%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.4
  • 21

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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