Dill Icious Zucchini Potato Soup Recipes

ZUCCHINI/POTATO SOUP

Zucchini/Potato Soup image

When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield about 2 quarts.

Number Of Ingredients 8

Ingredients

5 cups chicken broth
4 small zucchini (about 1 pound), thinly sliced
1 large potato, peeled, halved and thinly sliced
1 large onion, thinly sliced
3 large eggs
2 tablespoons lemon juice
2 teaspoons dill weed
Salt and pepper to taste

Steps:

In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.

Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

POTATO AND ZUCCHINI SOUP

Potato and Zucchini Soup image

I got this from a fruit and veg stand at my local supermarket. My 2 year old son refused to eat any vegies. So when he ate 3 cups of this at the taste testing stand, we were truly amazed. We tried it and it was delious.

Provided by AussieGal Tracey

Categories Stocks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 onion
3 large zucchini
3 large potatoes
3 chicken stock cubes
3 tablespoons cream
1 tablespoon butter
2 1/2 cups water, to cover
salt and pepper

Steps:

Chop vegies as roughly as you like.
Saute with a tablespoon of butter.
Add enough water to cover, add stock cubes.
Cook until tender.
Blend and mash the vegies (with fluid still in pot).
Add the cream to taste (put more in if you prefer it creamier).
Serve with salt and pepper to taste.

Nutrition Facts : Calories 328.8, Fat 7.2, SaturatedFat 4.2, Cholesterol 20.6, Sodium 932.9, Carbohydrate 60.4, Fiber 9.1, Sugar 7.5, Protein 9.6

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