Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/zucchini-carrot-soup/

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 Tbsp coarsely ground oat flour
  • 1 tsp basil
  • ½ tsp 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 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: 496 KCal
  • Protein: 18 g
  • Carbohydrates: 99 g
  • Fibre: 16 g
  • Total Fat: 7 g
  • Sodium: 427 mg
  • Phosphorus: 547 mg
  • Potassium: 1489 mg