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.
Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Lightly saute zucchini, onions and garlic in a pan over medium heat.
When half way done, add all spices and 1 can of broth and finish cooking until tender, but firm.
Blend in blender, adding additional stock as needed, stopping when you have a thick, split pea consistency.
Enjoy!
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.
arge airtight plastic container).
Soup Directions:
Sort and wash
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
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
Mix zucchini, water, chicken broth, onion, bacon, garlic, salt, pepper, and basil together in a large pot; bring to a boil and cook until the zucchini is tender, about 30 minutes.
Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Top with Parmesan cheese to serve.
(2 minutes).
Add the zucchini, potato, and broth. Bring to
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.
Cook the sausage breaking it up so there are no lumps, cook with the onions & garlic. When the meat is lightly browned drain the pan.
Add the green peppers, saute 2 minutes.
Add the zucchini, tomatoes, jalapeno, basil, chili, salt, lemon juice & tabasco, simmer 15 minutes. Meanwhile cook your pasta (for an easy method see recipe #30358).
Serve over pasta.
Sprinkle with parmesan cheese.