Home recipe for an easy and very delicious soup. Best served with fresh warm bread.

Prep: 15 mins

Cook: 45 mins

Total: 1 hr

Servings: 4

Ingredients

• 6 ½ cups water;
• 6 cubes vegetable broth;
• 2 medium potatoes, cubed;
• 2 carrots, diced;
• 1 medium onion, diced;
• 1 large zucchini, cubed;
• 2 tablespoons sun-dried tomato pesto.

Directions

Step 1

Bring the water to a boil in a large pot. Dissolve broth cubes in the boiling water. Place potatoes, carrots, onion, and zucchini into pot, and cook 10 minutes.

Step 2

Reduce heat to low, and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.

Nutrition Facts

Servings Per Recipe: 4

• Calories: 134;
• Protein 3.9g;
• Carbohydrates 27.5g;
• Fat 1.7g;
• Saturated Fat: 0.2g
• Fibre 4.7g;
• Sugar 5.8g.

Also, remember to check your blood sugar with a CGM system to see how fast your sugar goes up or down. And don't forget to secure your sensor with our Dexcom or Freestyle Libre adhesive patches!

Bon Appetit!