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Zucchini Herb Soup
Source: dLife

Potatoes, onions, and tarragon come together with zucchini in this soup for one delicious dish.

Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 141.3
Total Carbs 24.9 g
Dietary Fiber 3.2 g
Sugars 5.1 g
Total Fat 3.3 g
Saturated Fat 0.5 g
Unsaturated Fat 0.9 g
Potassium 253.2 mg
Protein 5.4 g
Sodium 70.5 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Milk , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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5 cup  chopped zucchini
1 each  large russet potatoes
1 cup  cold water
3 each  fresh green onions
1 tbsp  Margarine, soft, 80% fat
0 1/2 cup  cold water
1 1/2 tsp  ground tarragon
0 1/2 tsp  Bouillon, low sodium, dry
0 1/2 cup  fat free milk
  1. In a small Dutch oven, combine the zucchini, potato, and 1 cup of water. Cover, and bring to a boil.
  2. Boil for ten minutes, or until crisp yet tender; do not drain.
  3. Sauté the onions in the margarine until tender and then add it to the zucchini and potato.
  4. Next, add the 1/2 cup water, tarragon, and bullion cubes. Stir to combine and blend.
  5. Finally, add the skim milk, and cook over medium heat until the soup is thoroughly heated.

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