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Dill-icious Zucchini Potato Soup Recipe

Recipe by: Jennifer Jameson

"This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In35 m
  • 1Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
  • 2Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 180 cals
  • 5 cups chicken broth
  • 4 small zucchini, diced
  • 1 large potato, diced
  • 1 large onion, chopped
  • 3 eggs
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons dried dill weed
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    180
    9%
  • Fat:
    4.7
    7%
  • Carbs:
    26
    8%
  • Protein:
    9.8
    20%
  • Cholesterol:
    146
    49%

Based on a 2,000 calorie diet

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