Zucchini Soup With Carrots
Created by dienia b on March 21, 2025
- Servings: 8
- Prep Time: 9m
- Cook Time: 30m
- Recipe #44346
Ingredients
- 1 tablespoon butter
- 2 tablespoons oil
- 2 zucchini, grated
- 1 carrot, grated
- 1 stalk celery, sliced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons flour
- 5 cups water
- 1 cup of milk
- 1/4 cup dill, fresh, minced
How to Make
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Step 1: Peel the carrot and grate with the coarse side of the grater.
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Step 2: Grate zucchini.
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Step 3: Heat the butter and oil in a stock pot.
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Step 4: Add the grated zucchini, celery and carrots to the oil.
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Step 5: Season lightly.
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Step 6: Saute them on low heat, stirring frequently, until they release their juices.
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Step 7: Add the flour and stir fry for 1 minute.
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Step 8: Add the water and cook on medium heat until the vegetables are soft.
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Step 9: Turn down the heat, add the milk and mix quickly.
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Step 10: Add seasoning to taste and dill, boil for 1 more time and turn off the heat.
Nutritional Facts
- 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