Cream of Vegetable Soup with Dill

Name: Cream of Vegetable Soup with Dill
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 9
Cuisine: Global
Ingredients: 1 large peeled baking potato, cut into 8 pieces (about 8 ounces); 0 teaspoons freshly ground black pepper; 3 carrots, peeled and cut into 6 pieces (about 5 ounces); 794 grams fat-free, less-sodium chicken broth; 2 Tbsps chopped fresh dill; 4 garlic cloves, peeled; 79 milliliters half-and-half; 591 milliliters coarsely chopped onion (about 1 large); 1 teaspoon salt; 5 mediums zucchini, cut into 10 pieces (about 2 pounds)

Cream of Vegetable Soup with Dill is a gluten free, whole 30, and vegetarian soup. One portion of this dish contains approximately 3g of protein, 2g of fat, and a total of 81 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 9. A mixture of zucchini, dill, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 55 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Combine first 6 ingredients in a Dutch oven over medium-high heat. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until vegetables are very tender.

Ingredients you will need

Vegetable

Equipment you will use

Dutch Oven

Place one-third of vegetable mixture in a blender; process until smooth. Repeat procedure with remaining vegetable mixture. Return pured mixture to pan.

Ingredients you will need

Vegetable

Equipment you will use

Blender