** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine vegetables, bay leaf and chicken stock.
2. Cook in Microwave for 30 minutes on High Remove bay leaf.
3. Put solids in blender and puree. Add back to dish.
4. Add 1 cup evaporated skim milk. Heat well in Microwave.
5. Add lemon juice and dill just before serving.
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Dietary Notes:
This recipe is low-fat with 2.25g per serving, low-saturated fat with 0.63g per serving and low-cholesterol with 3.75mg per serving
This recipe is high in Vitamin A with 70% of your daily recommended intake per serving. This recipe is high in Vitamin C with 62% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Milk, Tomato, MSG, Potato, Poultry, Sulfites, Fructose Malabsorption, Onion allergies.