Cream Of Zucchini Carrot And Cucumber Soup Recipes

ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
• Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

SIMPLE CUCUMBER SOUP

Steps:

• Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

Steps:

• Melt butter in a large soup pot. Add onions and garlic. Add zucchini, cucumber, carrots and curry. Add the broth, bring to boil, then simmer at slow boil 20 minutes.
• Using a food mill, blender or food processor, puree the soup. Return to the pot; add cream; heat briefly and serve hot or chilled the next day.

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

Steps:

• Melt butter in large soup pot. Add onions and garlic. Add vegetables, curry, and broth, bring to a boil, then simmer, covered, for 20 minutes.
• Remove from heat. Allow to cool lukewarm. Using a food processor or blender, puree the soup. Return to pot; add cream or milk; heat briefly and serve hot (or chill and serve cold the next day).

CARROT ZUCCHINI SOUP

Steps:

• Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan., In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through.

CREAMY COURGETTE (ZUCCHINI) OR CUCUMBER SOUP.

Steps:

• Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
• When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
• After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
• Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
• Remove from the heat & stir in the cream, reserving 4 tbsp for later.
• Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.

QUICK CREAM OF ZUCCHINI SOUP

Steps:

• In a large saucepan, saute zucchini, onion and carrot in butter until crisp-tender. Add the broth, tarragon, salt, pepper and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool slightly., Transfer to a blender. Cover and process until pureed; return to pan. Add milk; heat through. Garnish with paprika and zucchini if desired.