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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Zucchini Herb Soup

Source: dLife

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

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 3.3 Fat, 1.1 Vegetables, 0.1 Milk, 0.9 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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Servings

Ingredients

5.0
5 cup chopped zucchini 1.0
1 each large russet potatoes 1.0
1 cup cold water 3.0
3 each fresh green onions 1.0
1 tbsp Margarine, soft, 80% fat 0.5
0 1/2 cup cold water 1.5
1 1/2 tsp ground tarragon 0.5
0 1/2 tsp Bouillon, low sodium, dry 0.5
0 1/2 cup fat free milk

Directions

In a small Dutch oven, combine the zucchini, potato, and 1 cup of water. Cover, and bring to a boil.
Boil for ten minutes, or until crisp yet tender; do not drain.
Sauté the onions in the margarine until tender and then add it to the zucchini and potato.
Next, add the 1/2 cup water, tarragon, and bullion cubes. Stir to combine and blend.
Finally, add the skim milk, and cook over medium heat until the soup is thoroughly heated.