Nutritional Info

Nutrition Facts

Serving Size 1 (249g)

Calories 169
Calories from Fat 41 (24%)
Amount Per Serving %DIV
Total Fat 4.6g 7%
Saturated Fat 3g 15%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 18.9mg 6%
Sodium 631.5mg 27%
Potassium 351.6mg 7%
Total Carbohydrate 12g 4%
Dietary Fiber 0.5g 2%
Sugars 4.9g
Protein 16.8g 34%

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Recipe Description
Fresh garden vegetables and herbs are the main feature of this soup. Any combination of herbs can be used.
Prep time
15 min
Cook time
20 min
Ready In
35 min

Ingredients

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Serves To:USMetric
2 Cup(c)  chicken stock or broth
1   zucchini, chopped
1   carrot, chopped
1   stalk celery, chopped
1/2 Cup(c)  yellow onion, chopped
2 Clove(clv)  garlic, minced
2 Cup(c)  milk
1/4 Cup(c)  all purpose flour
1 Teaspoon(t)  paprika
3   fresh basil leaves, chopped
1/2 Tablespoon(T)  fresh rosemary, chopped
1/4 Teaspoon(t)  salt, or to taste
1/4 Teaspoon(t)  pepper, freshly ground, to taste
1 Tablespoon(T)  butter
1 Cup(c)  monterey jack cheese, grated
1 Tablespoon(T)  parsley, chopped

Preparation

Ina large soup pot over high heat, bring stock, vegetables, and garlic to a boil. Reduce heat to medium low and simmer, covered, until vegetables are tender, about 10 minutes. (At this point, if you wish, you can transfer the vegetables to a food processor or blender, process until chunky, and return to pot.) In a bowl, whisk together milk, flour, paprika, herbs, salt and pepper. Stir into vegetable stock mixture. Whisk over medium heat until bubbly and slightly thickened, about 3 minutes. Add butter. Cook 1 to 2 minutes longer. Remove from heat, add cheese, and stir until melted.

Additional notes

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Summer Soup
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