Nutrition Information (per serving)
13 (¾ cup ea.)
5 cups diced potatoes
1 cup cubed zucchini
8 cups chicken stock
½ cup frozen peas
1½ tsp sea salt
⅛ tsp freshly ground black pepper
½ tsp minced garlic
¾ tsp marjoram
40-50 whole-wheat croutons
- Dice potatoes and zucchini into 1½-inch cubes. In a large saucepan over medium heat, cook potatoes and zucchini in chicken stock until vegetables are soft.
- Puree mixture and return to pot.
- Add frozen peas and cook until peas are thawed. Add salt, pepper and garlic and finish with marjoram. Cook for five more minutes.
- Garnish soup with 3 to 4 croutons per serving.