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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

Summer Vegetable Soup

Source: dLife

Onions, zucchini, peas, and a hint of garlic in a delicious chicken broth.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	126.8

Total Carbs	12.5 g

Dietary Fiber	3.9 g

Sugars	6.1 g

Total Fat	6.5 g

Saturated Fat	1.0 g

Unsaturated Fat	0.6 g

Potassium	399.4 mg

Protein	5.7 g

Sodium	360.7 mg

Dietary Exchanges 6.5 Fat, 1.2 Vegetables, 0.0 Fruits, 0.3 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

3.0
3 tbsp extra virgin olive oil 2.0
2 each medium onions 3.0
3 each medium garlic cloves 4.0
4 each medium zucchini 1.0
1 tsp salt 0.5
0 1/2 tsp black pepper 1.0
1 tbsp ground thyme 28.0
28 floz low fat unsalted chicken broth 2.0
2 cup fresh green peas 1.0
1 tbsp fresh lemon juice 1.5
1 1/2 cup fat free sour cream

Directions

In a heavy soup kettle, combine the oil, onions, and garlic over medium-low heat. Saute 4 to 5 minutes, or until translucent.
Add the zucchini, salt, pepper, thyme, and chicken stock. Cover and simmer 10 minutes. Add the peas; cover and simmer for 5 to 7 minutes more, or until the vegetables are tender.
Remove from heat; stir in the lemon juice. Mash the vegetables with a potato masher for a chunky soup, blend in a food processor for a smoother soup, or use a blender for very smooth soup. (If using a blender, cool the soup first and do not fill the blender container more than half full, as hot liquids expand.)
Serve the soup with a dollop of sour cream in the middle; swirl in a pretty design for a festive look.