Directions:
- In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
- In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
- When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.6 Kcal (384 kJ) | ||
| Calories from fat | 26.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 0% | |
| Sodium | 590.18mg | 25% | |
| Potassium | 372.71mg | 8% | |
| Total Carbs | 12.66g | 4% | |
| Sugars | 4.03g | 16% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 2.6g | 5% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 66.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 40.31 Kcal (169 kJ) | ||
| Calories from fat | 11.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 4% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 0% | |
| Sodium | 259.69mg | 25% | |
| Potassium | 164mg | 8% | |
| Total Carbs | 5.57g | 4% | |
| Sugars | 1.78g | 16% | |
| Dietary Fiber | 0.82g | 7% | |
| Protein | 1.14g | 5% | |
| Vitamin C | 7.2mg | 27% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 0.3mg | 3% | |
| Calcium | 29.4mg | 7% | |
* 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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