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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 180 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.