Directions:
- In a large saucepan, saute onions and garlic in butter until tender. Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme. Add potatoes. Bring to a boil.
- Reduce heat; cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and zucchini. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually whisk into soup. Return to a boil; cook and stir for 2 minutes or until slightly thickened. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.26 Kcal (1044 kJ) | ||
| Calories from fat | 42.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Cholesterol | 10.31mg | 3% | |
| Sodium | 663.85mg | 28% | |
| Potassium | 1128.94mg | 24% | |
| Total Carbs | 47.18g | 16% | |
| Sugars | 29.14g | 117% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 7.6g | 15% | |
| Vitamin C | 38mg | 63% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 1.8mg | 10% | |
| Calcium | 172.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 63.73 Kcal (267 kJ) | ||
| Calories from fat | 10.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 7% | |
|---|---|---|---|
| Cholesterol | 2.64mg | 3% | |
| Sodium | 169.74mg | 28% | |
| Potassium | 288.66mg | 24% | |
| Total Carbs | 12.06g | 16% | |
| Sugars | 7.45g | 117% | |
| Dietary Fiber | 1.02g | 16% | |
| Protein | 1.94g | 15% | |
| Vitamin C | 9.7mg | 63% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.5mg | 10% | |
| Calcium | 44.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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