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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

Fresh Basil Soup

Source: dLife

Fresh basil soup made with onion, parsley and potatoes

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	106.8

Total Carbs	19.0 g

Dietary Fiber	1.8 g

Sugars	5.0 g

Total Fat	1.9 g

Saturated Fat	0.4 g

Unsaturated Fat	0.0 g

Potassium	37.2 mg

Protein	3.6 g

Sodium	152.9 mg

Dietary Exchanges 1.9 Fat, 0.3 Vegetables, 0.2 Milk, 0.0 Other Carbs, 0.7 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

4.0
4 cup low sodium vegetable broth 8.0
8 oz fresh basil leaves 8.0
8 oz parsley sprigs 0.5
0 1/2 cup fresh chopped onion 1.0
1 tsp sugar 2.0
2 each potatoes, fresh, medium 1.0
1 cup fat free milk 0.25
0 1/4 cup white all purpose flour 1.0
1 tbsp margarine 1.0
1 pinch salt 1.0
1 pinch white pepper 1.0
1 pinch chopped parsley

Directions

In a medium pot, combine broth, basil, parsley, onion, and sugar. Let boil. Place lid on pot and simmer for 30 minutes. Strain into a colander over a bowl. Pour broth back into pot.
Place potatoes in pot and let boil. Lower heat, place lid on pot, and simmer for 15 minutes or until potatoes are soft. In a separate bowl, whisk together milk and flour and pour into broth. Let boil, 1 to 2 minutes or until thick, stir continually. Mix in margarine and sprinkle with salt and pepper.
When ready to serve garnish with parsley.