30 minutes to make
Serves 4Amount Per Serving
Calories: 220.8
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 1,358.8 mg
Total Carbs: 46.2 g
Dietary Fiber: 7.6 g
Protein: 6.9 g Ingredients--------------------------------------------------------------------------------
1 medium onion, chopped
5 cloves garlic, minced
3 baking potatoes, diced (May substitute with cauliflower)
1 large zucchini, cut into half moons
1 large carrot, sliced into rounds
1 28-ounce can diced tomatoes (Italian seasoned may be used)
4 cups vegetable stock
2 cups water
salt and lots of freshly ground black pepper
1 cup basil leaves, thinly sliced
6 oz curly kale, chopped
How to make it --------------------------------------------------------------------------------
Heat a deep pot over medium-high heat.
Add the onion, garlic, potatoes, zucchini and carrot.
Cook until softened and brown, about 7-8 minutes.
Add tomatoes, stock and water to the pot.
Season with salt and freshly ground black pepper.
Bring the soup up to a boil then turn it down to a simmer.Cook for 10 minutes.
Add the kale and basil,
cover and simmer 5 minutes.
Taste and re-season before serving.
http://www.grouprecipes.com/46293/potato-carrot-and-summer-squash-soup.html
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