Dill-icious Zucchini Potato Soup Recipe - Allrecipes.com
  • READY IN 35 mins

Dill-icious Zucchini Potato Soup

Recipe by  

"This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
  2. Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Nutrition

  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 165 mg
  • 55%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 1369 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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