Cream of Vegetable Soup Recipe

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Ingredients:

Serving

12 cups beef broth
2 medium russet potatoes, peeled and cut into chunks
2 medium onions, quartered
4 celery ribs, cut into thick slices plus all the inner leaves of the bunch
4 medium carrots, cut into chunks
1 (8 oz) can tomato sauce (or 4 ripe tomatoes)
1 small head broccoli, cut into florets
2 medium zucchini, thickly sliced
8 oz mushrooms, cleaned
2 tsp dried basil (or to taste)
1 tsp dried marjoram
3 -4 sprigs fresh dill, small stems and leaves only
salt , to taste
dried dill (to garnish )
heavy cream

Directions:

Cook potatoes, onions and celery in the broth for 15 minutes.
Add carrots and cook for an additional 10-15 minutes.
Add broccoli, zucchini, mushrooms, basil and marjoram, cook until zucchini is tender.
Add dill sprigs. Let soup cool for a few minutes, and then puree in food processor or blender (you may need to do this in batches). Salt to taste.
Return to pan (or may freeze at this point) and bring to a boil.
Place 2-3 Tbsp of cream in each bowl, ladle soup over. Garnish with dried dill.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	104.96 Kcal (439 kJ)
Calories from fat	0.09 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	859.6mg	36%
Potassium	696.04mg	15%
Total Carbs	17.88g	6%
Sugars	4g	16%
Dietary Fiber	3.21g	13%
Protein	8.81g	18%
Vitamin C	21.5mg	36%
Vitamin A	0.2mg	8%
Iron	1mg	5%
Calcium	54.4mg	5%

Amount Per 100 g
Calories	23.92 Kcal (100 kJ)
Calories from fat	0.02 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	195.86mg	36%
Potassium	158.59mg	15%
Total Carbs	4.07g	6%
Sugars	0.91g	16%
Dietary Fiber	0.73g	13%
Protein	2.01g	18%
Vitamin C	4.9mg	36%
Vitamin A	0.1mg	8%
Iron	0.2mg	5%
Calcium	12.4mg	5%

* 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.