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Zucchini Carrot Soup (P, KLP)
Source: Internet
Serves: 4

1 small onion, chopped
1 clove garlic, minced
2 cups zucchini, grated
1 cup carrots, grated
2 cups vegetable stock
1 cup water
2 tablespoons fresh dill, chopped, or 1 tsp. dried
2 tablespoons lemon juice

Spray bottom of heavy soup pot with nonstick spray. Using medium heat, sauté onion and garlic 1 to 2 minutes. Add grated zucchini and carrots. Stir and sauté one minute more.

Add vegetable stock, water and one tbsp. of dill. Bring to a boil, reduce heat, cover and simmer about 10 minutes. Add lemon juice. Serve with remaining dill as garnish.

Posted by Annice Grinberg

Nutritional Info Per Serving: 117 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 22g Carbohydrate; 1mg Cholesterol; 829mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1-1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates