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Dill-icious Zucchini Potato Soup

Dill-icious Zucchini Potato Soup

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
jjameson

jjameson

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 1369 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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