Cream of Vegetable Soup Recipe

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Cream of Vegetable Soup
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Ingredients:

Directions:

  1. Cook potatoes, onions and celery in the broth for 15 minutes.
  2. Add carrots and cook for an additional 10-15 minutes.
  3. Add broccoli, zucchini, mushrooms, basil and marjoram, cook until zucchini is tender.
  4. 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.
  5. Return to pan (or may freeze at this point) and bring to a boil.
  6. Place 2-3 Tbsp of cream in each bowl, ladle soup over. Garnish with dried dill.
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Nutrition Facts

Per ServingPer 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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