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This soup with zucchini, carrots, potatoes, and onions is combined with some herbs and cheese — it’s delicious and a great way to make use of your garden veggies! Fresh veggies and herbs make a big difference. You can pur?e the soup if you prefer.
Ingredients
- 8 cups chicken stock
- 4 potatoes, cut into 1-inch cubes
- 3 zucchini, cut into 1-inch cubes
- 2 small onions, cut into 1-inch cubes
- 2 carrots, cut into 1-inch chunks
- ¾ cup chopped fresh dill
- 1 ½ tablespoons chopped fresh basil
- 5 cloves garlic, minced, or more to taste
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 (8 ounce) package shredded Cheddar cheese
- salt and ground black pepper to taste
Directions
Step 1
Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
Step 2
Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 185 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat5g | 25% |
| Cholesterol24mg | 8% |
| Sodium708mg | 31% |
| Total Carbohydrate21g | 7% |
| Dietary Fiber3g | 11% |
| Total Sugars3g | |
| Protein9g | |
| Vitamin C27mg | 137% |
| Calcium199mg | 15% |
| Iron1mg | 7% |
| Potassium571mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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