Zucchini Soup

Rated

Ingredients

1 tbsp butter or olive oil
1 cup onion, chopped
3 cups beef broth
½ cup potatoes, diced
1/2 lb zucchini, sliced or in large dice
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon salt, to taste
1/4 cup sour cream
½ teaspoon dried dill weed
1/8 teaspoon ground black pepper, to taste

Preparation

Put the butter or oil, onion, and potato into a 2 or 3-quart microwave-safe casserole or 8-cup glass measure with handle, cover, and microwave on high for 3 minutes. Add the zucchini, re-cover, and microwave on high for 4 - 5 minutes or until the zucchini is tender.

Purée the vegetables with about 1/2 cup of the broth in a food processor or blender and return to the casserole. Add the remaining broth, lemon juice, and salt and pepper. Cover and microwave on high for 4 - 6 minutes until hot.

In a small bowl, mix together the sour cream and dillweed. Float a spoonful of the dill-cream in each bowl of soup as served.

Yield

Serves 4

Cook Time

Prep Time: 15 mins.
Cook Time: 15 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 110
Calories from Fat: 99
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 11g
16%
Carbohydrates 15g
5%
Dietary Fiber 5g
20%
Saturated Fat 9g
45%
Calories 110kcal
5%
Cholesterol 16mg
5%
Protein 12g
20%
Sodium 568mg
23%
Calcium
0%
Iron
15%
Vitamin A
3%
Vitamin C
20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.