arge airtight plastic container).
Soup Directions:
Sort and wash
Put all ingredients, except bacon, in a covered pot and simmer just until tender.
Saute diced bacon until a light brown.
Put cooked zucchini (include any liquid in pot) and sauteed bacon into blender at medium speed about 1 minute, doing 1/3 at a time.
You can freeze zucchini soup.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
handful of the diced zucchini and add the rest to
Melt butter in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add flour and zucchini. Cook, stirring, for 2 mins.
Stir in stock and 1 cup water. Bring to a boil. Reduce heat and simmer for 15 mins, or until zucchini are tender. Let cool for 10 mins.
Blend or process soup until smooth.
Just before serving, return soup to pan. Add 1/2 cup cream and stir over medium heat until hot. Season to taste. To serve, drizzle with extra cream and sprinkle with chives.
ut the stalk fron the zucchini, then slice the top so
Saute the onion, garlic and zucchini in the oil until starting to soften.
Add caraway, and continue to saute for 30 more seconds.
Add chicken broth, then quinoa. Bring the mixture to a boil, and then reduce heat to a simmer until quinoa is tender (about 15 minutes). If the quinoa sucks up too much of the liquid, add more chicken broth to keep it soup-like.
Remove soup from heat, and add salt, pepper, and cilantro. Add lime juice, if desired.
In a non-stick skillet over medium heat break up meat for about 7 min or till no longer pink. With slotted spoon, transfer to a dutch oven.
In same skillet saute celery, carrot, onion and garlic for 5 min or until soft. Add oil if needed. Add to dutch oven.
Add diced tomatoes, kidney beans, tomato soup, 1 can water, mushrooms, Worcestershire sauce, cayenne pepper and salt and pepper.
Bring to a boil, reduce to simmer, uncover and stir occasionally.
Add zucchini and parsley and simmer until tender.
Serve over the noodles.
Heat the oil in a large saucepan on medium-high heat. Saute the onion for 2-3 mins, until tender.
Add cauliflower, potatoes and zucchini. Cook for 2 mins, stirring. Add stock. Bring to a boil. Reduce heat to low and simmer for 20-25 mins or until vegetables are tender. Stir in spinach leaves.
Using an immersion blender or a blender, process soup until smooth. Stir in cream. Reheat gently and season to taste. Serve soup topped with additional cream, prosciutto and crusty bread.
Cook for 1 min. Add zucchini, cover and cook over low
o soften.
Add the zucchini and cook, stirring occasionally, until
Heat the oil in a 8 quart pot over a med-high flame. Add the onions and garlic and saute until clear, about 7 minutes.
Add the zucchini and saute' for a few minutes then add the parsley, dill and basil; saute for a few minutes and add the broth or water and bring it to a boil. Cover the pot and simmer for 25 minutes or until the outside of the zucchini is soft.
Blend the soup using an immersion blender in the pot or transfer to a regular blender. Blend it until very smooth. Season it with salt and pepper.
Add cubed zucchini, water, onion, and bullion cube to pot.
Bring to a boil and lower heat to simmer.
Cook 15 minutes or so until the zucchini is tender, nearly mushy.
Turn off heat.
Using a hand blender, puree soup until smooth.
Add half and half, butter, salt and pepper.
Correct seasoning.
Serve and enjoy.
ill fall apart in the soup).
You should make around
Do not season with salt as sodium content of broth and chicken soup will add needed flavoring.
In a large saucepan, melt butter over medium heat. Add zucchini and spring onions. Reduce heat to low and cook, covered, for 10 mins, stirring occasionally, until tender. Add spices and cook for 2 mins, stirring. Add stock and 1 cup water. Cook for 1 min. Let cool slightly then puree. Season.
Heat oil in a wok or small saucepan over high heat. When oil begins to smoke, add poppadom strips and fry until puffed and pale golden brown. Drain on paper towels.
Ladle soup into serving bowls and swirl in heavy cream. Serve with poppadom strips.
Heat oil in a large saucepan or pot on medium-low heat.
Add onion and garlic and cook until softened and fragrant.
Add the can of tomatoes, basil, zucchini, white and brown sugar, and yogurt.
Cover and simmer on low heat for 30-40 minute.
For a smoother soup, puree a portion, or all of the recipe.
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.
n. To re-volumize the soup add the same amount of
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").