an image of a bowl of soup showing pieces of grated carrot and zucchini

Zucchini-Carrot Soup

This original recipe was submitted by Kidney Community Kitchen user, Mary Wright.

A creamy filling soup. Perfect for lunch or supper.

Zucchini-Carrot Soup

Ingredients

  • 1 medium onion finely diced
  • 2 cloves of garlic minced
  • 2 C veggie broth, no salt added
  • 2 C oat milk
  • 3 T coarsely ground oat flour
  • 1 t basil
  • ½ t oregano
  • 2 small zucchinis grated
  • 1 medium carrot grated
  • Mrs. Dash seasonings and a few shakes of Bragg’s Aminos

Directions

In a large saucepan, sauté the onion and garlic in a little water or broth until tender.
Stir in broth and milk and bring to a boil.
Whisk in 3 T coarsely ground oat flour, basil, oregano and a couple shakes of Mrs. Dash.
Add zucchini and carrots.
Reduce heat and cook for 5 minutes until veggies are tender.
Stir often so soup doesn’t scorch.
Add a few shakes of Bragg’s Aminos and enjoy.

Nutrient Analysis

Calories: 124 g

Protein: 4.5 g

Carbohydrates: 24.7 g

Fibre: 4 g

Total Fat: 1.8 g

Sodium: 106.7 mg

Phosphorus: 136.77 mg

Potassium: 372.15 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1/4 of the full recipe

Renal and Diabetic Exchanges

4 vegetable choices
4 dairy or substitute choices
2.5 starch choices