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Summer Vegetable Soup
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
1 1/2 Fat , 1 1/2 Vegetables , 1/2 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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3 tbsp  extra virgin olive oil
2 each  medium onions
3 each  medium garlic cloves
4 each  medium zucchini
1 tsp  salt
0 1/2 tsp  black pepper
1 tbsp  ground thyme
28 floz  low fat unsalted chicken broth
2 cup  fresh green peas
1 tbsp  fresh lemon juice
1 1/2 cup  fat free sour cream
  1. In a heavy soup kettle, combine the oil, onions, and garlic over medium-low heat. Saute 4 to 5 minutes, or until translucent.
  2. 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.
  3. 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.)
  4. Serve the soup with a dollop of sour cream in the middle; swirl in a pretty design for a festive look.

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