Easy Chickenrice Soup Recipes Recipe For Zucchini

EASY CREAMY ZUCCHINI SOUP

Steps:

• In a pot set over medium heat, melt the butter.
• Add the onion and garlic and sauté for 5 minutes until soft and translucent.
• Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
• Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft.
• Transfer to a blender and add the baby spinach.
• Blend until the soup is completely smooth. Pour back into the pot then stir in the cream.
• Simmer for another 5-10 minutes then season with salt and pepper.
• Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.

EASY ZUCCHINI SOUP

Steps:

• 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.

TOMATO, ZUCCHINI AND RICE SOUP

Steps:

• Heat oil in saucepan.
• Add garlic and onions and cook and stir for 2 minutes.
• Stir in tomatoes, broth, water, basil and pepper.
• Bring to a boil; stir in rice.
• Cover and simmer over low heat, about 20 minutes or until rice is cooked, stirring occasionally.
• Stir in zucchini, heat through 1 minute.

ZUCCHINI PARMESAN SOUP WITH RICE

Steps:

• In a large saucepan, saute onion and garlic in oil until tender.
• Add broth and rice and bring to a boil.
• Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper.
• Simmer, uncovered about 15 minutes until zucchini is tender.
• Beat together egg, cheese and parsley and gradually whisk into hot soup.

EASY CHILLED ZUCCHINI SOUP

Steps:

• Heat oil in a pot over medium-high heat. Cook onion in oil for 4 to 5 minutes. Add garlic and curry powder. Add zucchini, water, broth, and potato. Season with salt. Reduce heat and let simmer until tender, about 25 minutes.
• Puree mixture using an immersion blender until smooth. Let cool to room temperature or chill until cold, about 30 minutes. Serve with almonds.

FAST AND EASY ZUCCHINI SOUP

Steps:

• 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.

CHICKEN AND ZUCCHINI SOUP

Steps:

• Take the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme. Cover and cook on high for 10 minutes.
• While that is cooking, start on the prep of the veg.
• Finely chop the onion and fry in the oil. Add a little salt to help season the veg as they are cooking.
• Cut the celery into strips lengthways and then chop into small cubes. Add to the onion.
• Peel and cube the carrot to about the same size as the celery. Add to the pot.
• Add crushed garlic.
• By this time the stock should be finished - unless you are particularly fast at veg prep!
• Strain the stock over the vegetables.
• Add the pasta shells or whatever pasta you happen to have.
• Slice the chicken breast and pick off any good bits of chicken from the drained bones. Add to the pot.
• Simmer for as long as it takes to cook the pasta - 13 minutes for my pasta shells.
• Season to taste with salt and pepper.
• Add more water if necessary. I needed to add a little more water after about 10 minutes.
• Add the zucchini/courgette in the last 5 minutes of cooking. Slice the zucchini lengthways. Cut into triangular pieces. I find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated.
• Enjoy!

ZUCCHINI SOUP

Steps:

• In a pot add, onion and zucchini. Put some water until is cover. Season with sea salt and black pepper. Cover with a lid and let to boil aboute 15 minutes on a medium heat.
• Transfer in a blender, add triangle melted cheese and pulse a few time until is smooth and creamy.
• Serve in a deep plate with grated cheddar cheese, chives, basil, a pinch of cayenne pepper and sprinkle with extra virgin olive oil.
• Optional you can serve with croutons.