Garden Veggie Zucchini Soup

Name: Garden Veggie Zucchini Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 2 carrots, cut into 1-inch chunks; 2 liters chicken stock; 2 Tbsps chopped fresh basil; 177 milliliters chopped fresh dill; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 5 cloves garlic, minced - or more to taste; 10 servings salt and ground black pepper to taste; 2 smalls onions, cut into 1-inch cubes; 4 potatoes, cut into 1-inch cubes; 227 grams package shredded Cheddar cheese; 3 zucchini, cut into 1-inch cubes

Garden Veggie Zucchini Soup might be just the main course you are searching for. One serving contains 238 calories, 14g of protein, and 10g of fat. This gluten free and vegetarian recipe serves 10. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of cheddar cheese, chicken stock, basil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.

Ingredients you will need

Chicken Stock