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Nutrition Facts
Serving Size 1 (664g) Recipe makes 6 servings The following items or measurements are not included below: 3 sprigs thyme
Calories 273
Calories from Fat 89		(32%)
Amount Per Serving		%DV
	Total Fat 9.9g	15%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 1108mg		46%
Potassium 1337mg		38%
Total Carbohydrate 36.2g		12%
	Dietary Fiber 5.7g	22%
	Sugars 6.8g
Protein 11.5g		23%
Vitamin A 3920mcg		78%
Vitamin B6 0.8mg		41%
Vitamin B12 0.3mcg		5%
Vitamin C 53mg		89%
Vitamin E 0mcg		1%
Calcium 67mg		6%
Iron 2mg		13%
detailed view... how is this calculated?

Cream of Vegetable Soup Recipe #278607

This is a creamy soup with carrots, onions, potatoes and zucchini.

by SeriousMoms

1½ hours | 30 min prep

SERVES 6

2 medium onions, peeled and chopped
2 carrots, peeled and chopped
4 tablespoons butter
4 medium potatoes
2 quarts chicken broth
3 sprigs thyme, tied together
1/2 teaspoon pepper
4 zucchini, sliced
sea salt, to taste
pepper, to taste
creme fraiche
crouton

Melt the butter in a large soup pot.
Add the carrots, onions and carrots and cook.
Cover and cook on low for about 30 minutes, or until the vegetables are tender.
Add the potatoes and the broth, bring to a rapid boil.
Reduce the heat and add the thyme and pepper.
Cover, cook until the potatoes are soft.
Add zucchini and cook for about 5 to 10 minutes, or until tender.
Remove the thyme, and puree the soup in a blender or with a handheld blender, thinning with water if needed.
Season to taste and serve with creme fraice and croutons.

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Cream of Vegetable Soup Recipe #278607

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