Zucchini Soup With Carrots
""
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (241.5 g)
- Calories 81.2
- Total Fat - 6 g
- Saturated Fat - 2 g
- Cholesterol - 7.2 mg
- Sodium - 216.3 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 1.1 g
- Sugars - 3.2 g
- Protein - 1.8 g
- Calcium - 55 mg
- Iron - 0.3 mg
- Vitamin C - 7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel the carrot and grate with the coarse side of the grater.
Step 2
Grate zucchini.
Step 3
Heat the butter and oil in a stock pot.
Step 4
Add the grated zucchini, celery and carrots to the oil.
Step 5
Season lightly.
Step 6
Saute them on low heat, stirring frequently, until they release their juices.
Step 7
Add the flour and stir fry for 1 minute.
Step 8
Add the water and cook on medium heat until the vegetables are soft.
Step 9
Turn down the heat, add the milk and mix quickly.
Step 10
Add seasoning to taste and dill, boil for 1 more time and turn off the heat.
Tips
No special items needed.
0 Reviews
You'll Also Love
