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.
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.
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.
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.
Heat the oil in a saucepan and sweat the onions and garlic until softened. Add the zucchini and saute for 2 mins. Add the stock and simmer over low heat for 8 mins. Puree then season. Ladle into bowls and top with the whipped cream and cheese. Sprinkle with black pepper.
Saute onion until transparent.
Add the zucchini, sweet potato, and carrot.
Saute for about 20 minutes, then add water, sherry, and milk.
Cover pot and let simmer for about a half hour.
Once everything is soft, puree with immersion blender.
Taste and adjust seasonings.
In a 2-quart pot saute onion and carrots in butter until onion is clear.
Add potatoes, zucchini, broth, pepper and garlic powder.
Bring to a simmer.
Simmer 1/2 hour or until potatoes are tender.
Puree all in a blender or food processor.
Serve hot or chilled.
Add a dollop of sour cream, if desired.
Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.
minutes. Add zucchini; continue cooking until the zucchini begins to soften
ith bouillon cubes.
Add zucchini, herbs and seasonings, and the
5 minutes.
Add sliced zucchini, oregano, and garlic, and bring