Cream of Vegetable Soup Recipe

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Ingredients:

Serving

2 medium onions, peeled and chopped
2 carrots, peeled and chopped
4 tbsp butter
4 medium potatoes
2 quarts chicken broth
3 sprigs thyme , tied together
1/2 tsp pepper
4 zucchini, sliced
sea salt , to taste
pepper , to taste
creme fraiche
crouton

Directions:

Melt the butter in a large soup pot.
Add the carrots, onions and carrots and cook.
Cover and cook on low for about 30 minutes, or until the vegetables are tender.
Add the potatoes and the broth, bring to a rapid boil.
Reduce the heat and add the thyme and pepper.
Cover, cook until the potatoes are soft.
Add zucchini and cook for about 5 to 10 minutes, or until tender.
Remove the thyme, and puree the soup in a blender or with a handheld blender, thinning with water if needed.
Season to taste and serve with creme fraice and croutons.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	183.1 Kcal (767 kJ)
Calories from fat	69.06 Kcal
		% Daily Value*
Total Fat	7.67g	12%
Cholesterol	20.35mg	7%
Sodium	1211.2mg	50%
Potassium	699.8mg	15%
Total Carbs	23.01g	8%
Sugars	5.95g	24%
Dietary Fiber	4.06g	16%
Protein	2.64g	5%
Vitamin C	29.9mg	50%
Vitamin A	1.2mg	39%
Iron	1mg	5%
Calcium	64.6mg	6%

Amount Per 100 g
Calories	38.63 Kcal (162 kJ)
Calories from fat	14.57 Kcal
		% Daily Value*
Total Fat	1.62g	12%
Cholesterol	4.29mg	7%
Sodium	255.54mg	50%
Potassium	147.64mg	15%
Total Carbs	4.85g	8%
Sugars	1.26g	24%
Dietary Fiber	0.86g	16%
Protein	0.56g	5%
Vitamin C	6.3mg	50%
Vitamin A	0.2mg	39%
Iron	0.2mg	5%
Calcium	13.6mg	6%

* 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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