Dillicious Zucchini Potato Soup

This is one of my favorite soups. Its a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers.

Dill-icious Zucchini Potato Soup Ingredients

• 5 cups chicken broth

• 4 small zucchini, diced

• 1 large potato, diced

• 1 large onion, chopped

• 3 eggs

• 2 tablespoons lemon juice

• 1? teaspoons dried dill weed

• salt and ground black pepper to taste

How to Make Dill-icious Zucchini Potato Soup

1. Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.

2. Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.

Dill-icious Zucchini Potato Soup Nutritions

• Calories: 180.1 calories

• Carbohydrate: 26 g

• Cholesterol: 145.8 mg

• Fat: 4.7 g

• Fiber: 4 g

• Protein: 9.8 g

• SaturatedFat: 1.2 g

• ServingSize:

• Sodium: 1272.2 mg

• Sugar: 6.1 g

• TransFat:

• UnsaturatedFat:

Dill-icious Zucchini Potato Soup Reviews

• I followed the recipe almost exact, except I only had 4 cups of chicken broth instead of 5 cups. It was pretty easy to make. I liked the consistency of the soup with the beaten eggs added, but I felt like the soup as a whole was missing something. I probably should have added another potato to make it more hearty, and I shouldve made my own chicken broth (I had used the store bought kind). The dill flavor came out really light. This soup would be perfect for those looking for a light soup.

• Tasty. I was skeptical about how well the egg, lemon, and dill would work here, but I was really pleasantly surprised.

• This recipe meets the five criteria for the perfect recipe: fast, easy, delicious, nutritious, and inexpensive. Tricked egg-hating husband into thinking it was creamy. Use young, tender zucchini and plenty of salt and pepper. I used Turkish zucchini (light green) and white pepper. This is a summer soup to die for

• I was very surprised with how great this turned out The egg/lemon combo sounded unusual but added a beautiful rich brightness to what would have been just another vegetable soup. Top it with the dillYUM Dont be afraid of this combinationin