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When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 91 calories, 2 g fat (1 g saturated fat), 80 mg cholesterol, 611 mg sodium, 13 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Zucchini/Potato Soup in Country June/July 1992, p49
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Reviewed on Feb. 28, 2012 by Rebekah Doran
Oh, I did add 1/4 tsp of garlic powder, 1 1/2 tsp of salt and one more potato since we all love our potatoes.
This is a good way to use up zucchini. My husband has been on a dairy free diet for many years and has missed the creamy type soups. He loved this soup saying it was a good substitute for a creamy soup. My 8 and 10 year old kids liked it too. Will be making it again.
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