Recipe by Shannon Dyck
"A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer."
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potatoes, cut into 1-inch cubes
zucchini, cut into 1-inch cubes
onions, cut into 1-inch cubes
carrots, cut into 1-inch chunks
chopped fresh dill
1 1/2 tablespoons
chopped fresh basil
garlic, minced - or more to taste
chopped fresh thyme
chopped fresh rosemary
1 (8 ounce) package
shredded Cheddar cheese
salt and ground black pepper to taste
This was a very nice soup. Didn't have access to the fresh herbs so I used dried.. still very good. I also pureed this and tried it cold.. tasty that way too
I LOVE THIS RECIPE IT TASTES SO GOOD BECAUSE AFTER I ADDED THE BROTH I WAITED 5 MINUTES AND ADDED A PINT OF HEAVY WHIPPING CREAM.I PLANNED TO MAKE ANOTHER RECIPE FOR ZUCCHINI SOUP THAT HAD HEAVY WHIPPING CREAM BUT COULDN'T FIND IT ON MY COMPUTER SO I COMBINED THE 2 RECIPES.
* Percent Daily Values are based on a 2,000 calorie diet.
Garden Veggie Zucchini Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 185
** Calories from Fat: 73
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