YUMMERS ZUCCHINI SOUP
This soup is so easy... but so good. A friend gave it to me years ago so I could use up the zucchini in the garden. It freezes well too for those cold winter nights..but makes a great light summer meal.Garnish with sour cream and or parmesan cheese ( I prefer the sour cream).
Provided by advoc84kids
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in pot, cook on medium low heat until tender ( approximately 35-45 minutes).
- Let cool slightly.
- Blend soup mixture in blender.
- Reheat.
- Serve with dab of sour cream/ parmesan cheese or both on top.
- One word of caution, do not fill the blender too full with hot soup, the lid will explode from heat expansion., I know I learned this the hard way.
Nutrition Facts : Calories 139.3, Fat 5.2, SaturatedFat 1.6, Cholesterol 4.1, Sodium 735.8, Carbohydrate 15.6, Fiber 4.4, Sugar 11.6, Protein 10.1
SUMMER'S BEST ZUCCHINI SOUP
I like the way nature balances her books. In summertime, everyone gets hot and loses water. So what does Mother Nature do? She produces an abundance of summer squash, which happens to be full of water, making it an ideal vegetable to combat dehydration. I think of zucchini as the perfect party guest. It's mild and mixes well with a crowd. The key with zucchini is good prep, so that the flesh stays somewhat firm and tasty.
Yield serves 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a sauté pan over medium heat, then add the onion and a pinch of salt and sauté until golden, about 5 minutes. Add the garlic, potato, and 1/4 teaspoon of salt and continue to sauté for about 8 minutes, until the potatoes begin to get tender, adding 1 tablespoon of broth if they begin to stick or the pan gets too dry. Add the diced zucchini, oregano, red pepper flakes, and another 1/4 teaspoon of salt and sauté for 4 minutes. Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.
- Pour 2 cups of the broth into a blender, add one-third of the zucchini sauté, and blend until smooth. Transfer to a soup pot over low heat, and repeat the process two more times. Stir in the grated zucchini and lemon juice, then taste and adjust the seasoning if needed until you have achieved yum.
- Serve garnished with the Pistachio Cream, parsley and mint.
- For a luscious curried zucchini soup, omit the oregano and add 1 teaspoon of curry powder and 1/4 teaspoon of cumin. In place of the Pistachio Cream, parsley, and mint, garnish with a dollop of Sweet and Savory Yogurt (page 189) or Tomato Mint Chutney (page 176). Yum!
- Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- (per serving)
- Calories: 130
- Total Fat: 4.1g (0.7g saturated, 2.6g monounsaturated)
- Carbohydrates: 23g
- Protein: 4g
- Fiber: 5g
- Sodium: 175mg
FAST AND EASY ZUCCHINI SOUP
This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.
Provided by Jilly Bean
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
- Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
- Blend the soup with an immersion blender until smooth.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g
ZUCCHINI SUMMER SOUP
This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes. If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese.
Provided by Elizabeth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
- Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
- Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
- Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 24.9 g, Cholesterol 4.4 mg, Fat 5.6 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 1603.8 mg, Sugar 17.1 g
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