Zucchini Soup

Zucchini Soup is a gluten free and lacto ovo vegetarian recipe with 4 servings. One serving contains 189 calories, 5g of protein, and 9g of fat. For $1.45 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is liked by 8 foodies and cooks. It is perfect for Autumn. If you have olive oil, sour cream, kosher salt, and a few other ingredients on hand, you can make it. Not a lot of people really liked this soup. It is brought to you by Lifes Ambrosia. From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Zucchini cream soup with zucchini chips, Zucchini Soup, and Zucchini Soup are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat olive oil in a skillet over medium heat. Once hot add zucchini, garlic and onion. Cook 5 - 7 minutes or until vegetables are soft. Stir in potatoes and chicken broth. Cook until potatoes are fork tender. Using an immersion blender, blend soup until smooth. You can also carefully transfer the soup to a blender and blend it that way. Stir in remaining ingredients. Mix well. Adjust salt and pepper if needed. Serve hot.

 

Step by step:

1. Heat olive oil in a skillet over medium heat. Once hot add zucchini, garlic and onion. Cook 5 - 7 minutes or until vegetables are soft. Stir in potatoes and chicken broth. Cook until potatoes are fork tender. Using an immersion blender, blend soup until smooth. You can also carefully transfer the soup to a blender and blend it that way. Stir in remaining ingredients.

2. Mix well. Adjust salt and pepper if needed.

3. Serve hot.

Nutrition Information:

covered percent of daily need

 

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