Cream of Vegetable Soup, Homemade Recipe

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.
   
   

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 (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

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