Zucchini/Potato Soup Recipe

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Zucchini/Potato Soup
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Ingredients:

Directions:

  1. In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.
  2. In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper. Yield: about 2 quarts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 65.18 Kcal (273 kJ)
Calories from fat 14.85 Kcal
% Daily Value*
Total Fat 1.65g 3%
Cholesterol 61.38mg 20%
Sodium 572.45mg 24%
Potassium 486.87mg 10%
Total Carbs 7.07g 2%
Sugars 1.51g 6%
Dietary Fiber 1.43g 6%
Protein 4.36g 9%
Vitamin C 32.7mg 55%
Vitamin A 0.2mg 5%
Iron 1.1mg 6%
Calcium 39.5mg 4%
Amount Per 100 g
Calories 25.17 Kcal (105 kJ)
Calories from fat 5.74 Kcal
% Daily Value*
Total Fat 0.64g 3%
Cholesterol 23.71mg 20%
Sodium 221.09mg 24%
Potassium 188.04mg 10%
Total Carbs 2.73g 2%
Sugars 0.58g 6%
Dietary Fiber 0.55g 6%
Protein 1.68g 9%
Vitamin C 12.6mg 55%
Vitamin A 0.1mg 5%
Iron 0.4mg 6%
Calcium 15.2mg 4%

* 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

  • 1.2
    Points
  • 1
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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