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Garden Veggie Zucchini Soup

Shannon Dyck

"A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer."
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Ingredients

1 h servings 185 cals
Original recipe yields 10 servings

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Directions

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  1. Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
  2. Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.

Nutrition Facts


Per Serving: 185 calories; 8.1 g fat; 20.6 g carbohydrates; 8.7 g protein; 24 mg cholesterol; 708 mg sodium. Full nutrition

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Reviews

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This was a very nice soup. Didn't have access to the fresh herbs so I used dried.. still very good. I also pureed this and tried it cold.. tasty that way too

I LOVE THIS RECIPE IT TASTES SO GOOD BECAUSE AFTER I ADDED THE BROTH I WAITED 5 MINUTES AND ADDED A PINT OF HEAVY WHIPPING CREAM.I PLANNED TO MAKE ANOTHER RECIPE FOR ZUCCHINI SOUP THAT HAD HEAV...