Squash Soup Recipe ⤞ Dill-icious Zucchini Potato Soup

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.

Ingredients

• 5 cups chicken broth
• 4 small zucchini, diced
• 1 large potato, diced
• 1 large onion, chopped
• 3 eggs
• 2 tablespoons lemon juice
• 1 ½ teaspoons dried dill weed
• salt and ground black pepper to taste

Cooking 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.

Nutrition Facts

• calories180.1
• carbohydrateContent26 g
• cholesterolContent145.8 mg
• fatContent4.7 g
• fiberContent4 g
• proteinContent9.8 g
• saturatedFatContent1.2 g
• sodiumContent1272.2 mg
• sugarContent6.1 g