Directions:
- In a large saucepan heat olive oil over medium heat.
- Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
- Add the potatoes and zucchini and season with salt.
- Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the veggies are tender, about 20 minutes.
- Using a hand held blender, partially puree the soup, leaving some chunks.
- Stir in the ham, dill and nutmeg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.63 Kcal (953 kJ) | ||
| Calories from fat | 63.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Cholesterol | 12.47mg | 4% | |
| Sodium | 820.94mg | 34% | |
| Potassium | 435.1mg | 9% | |
| Total Carbs | 26.97g | 9% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 3.16g | 13% | |
| Protein | 14.69g | 29% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.8mg | 4% | |
| Calcium | 85.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 53.48 Kcal (224 kJ) | ||
| Calories from fat | 14.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 11% | |
|---|---|---|---|
| Cholesterol | 2.93mg | 4% | |
| Sodium | 192.86mg | 34% | |
| Potassium | 102.21mg | 9% | |
| Total Carbs | 6.34g | 9% | |
| Sugars | 1.13g | 19% | |
| Dietary Fiber | 0.74g | 13% | |
| Protein | 3.45g | 29% | |
| Vitamin C | 2.1mg | 15% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.2mg | 4% | |
| Calcium | 20.2mg | 9% | |
* 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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