Cream of Vegetable Soup, Homemade Recipe


Submitted by hiscovenant

Makes 8 servings


Thick and hearty vegetable soup

Ingredients
2 Onions
2 carrots
2 tablespoons Butter
3 Potatoes
8 cups Chicken stock
1/2 teaspoon peppercorns
1 Thyme, sprigs tied together
4 zucchini
Directions
  1. Chop Veggies.

  2. Steam Onions, Carrots, and potatoes on lowest heat for 30 minutes.

  3. Add Chicken stock, bring to boil, add peppercorns & thyme sprigs; boil until potatoes are soft.

  4. Add Zucchini and cook until tender (5-10 minutes); remove thyme and puree soup. Can be thined with water.

Categories

Vegetables, Appetizers, First Course, Soup, Thanksgiving, Boil, Puree, Simmer, Gluten-Free, Sugar-Free

Nutrition Facts
Serving Size 468.3g
! Some items from this recipe could not be found or sized. This estimate is incomplete.
Amount Per Serving
Calories
137
Calories from Fat
38
% Daily Value*
Total Fat
4.2g
6%
Saturated Fat
1.7g
9%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
1530mg
64%
Total Carbohydrates
21.5g
7%
Dietary Fiber
3.8g
15%
Sugars
5.2g
Protein
4.3g
Vitamin A 43% Vitamin C 58%
Calcium 5% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
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