EASY ZUCCHINI SOUP
Zucchini soup is the perfect meal for a cool fall day. With only five ingredients, this vegetarian soup recipe is quick and easy, filling and satisfying.
Provided by Lorena Grater
Categories Soup
Time 30m
Number Of Ingredients 8
Steps:
- Wash all zucchini and dice 2 lbs into big chunks and grate 1/4 lbs with a cheese grater. Set aside.
- Preheat a large pan over medium-low heat and once hot add a little bit of olive oil and then stir-fry the sliced almonds in the olive oil until golden brown. Don't stop stirring or you riks the almonds burning.
- Remove the browned sliced almonds from the pan and set aside.
- Add grated zucchini to the same pan and crush garlic cloves into pan as well and then stir fry grated zucchini and crushed garlic until all water evaporates and the zucchini is bright green. Remove the pan from the stove and set aside.
- Add diced zucchini and broth or stock to a large pot and season generously with sea salt and pepper. Bring to a boil and once boiling cover with the lid and reduce heat to low and let simmer for 15 minutes.
- After the 15 minutes are over, blend the zucchini and broth with an immersion blender or stand blender until super smooth. Taste test at this point to see if it needs more seasoning with salt and pepper.
- To serve, add creamy soup to a bowl, add a dollop of crème fraîche and swirl it around, then top with grated zucchini and browned almond slices and enjoy!
Nutrition Facts : Calories 136 kcal, Carbohydrate 10 g, Protein 14 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 112 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
GREEN SQUASH SOUP
A great way to use all of those CSA veggies and it's creamy and vegan. You can really use any vegetables in this and different amounts. You can't even taste the lettuce or kale.
Provided by sciencerunner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
- Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
- Blend soup using a hand immersion blender until creamy.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 40.5 g, Fat 8.3 g, Fiber 16.3 g, Protein 8.7 g, SaturatedFat 1.2 g, Sodium 80.7 mg, Sugar 12.1 g
ITALIAN ZUCCHINI SOUP
This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. -Clara Mae Chambers, Superior, Nebraska
Provided by Taste of Home
Time 1h25m
Yield 2 quarts.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.
Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
GARDEN VEGGIE ZUCCHINI SOUP
A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.
Provided by Shannon Dyck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
- Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.
Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 g
GREEN ZUCCHINI AND HABANERO SOUP
This light, vegan, velvety soup with the kick of habanero is a perfect starter for any meal.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Using gloves, remove the seeds from the habanero chile pepper. Cut pepper into strips.
- Heat oil in a Dutch oven over medium-high heat. Add habanero, carrot, shallot, parsley, and garlic. Cook, stirring occasionally, until vegetables start to sweat, about 10 minutes. Mix in zucchini. Add potato and bouillon cube, stirring well. Pour in 2 cups water and cover. Bring to a boil, reduce heat, and simmer until vegetables are soft, about 10 minutes.
- Remove pot from heat and puree soup using an immersion blender. Add extra water if soup is too thick. Season with salt and pepper and top with chopped parsley. Serve hot.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 19.9 g, Fat 7.2 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 1 g, Sodium 45.4 mg, Sugar 4.8 g
ZUCCHINI, CORN, AND GREEN CHILE SOUP
Number Of Ingredients 9
Steps:
- Prepare the chicken stock, if using homemade. Melt the butter in a 2-quart saucepan, and cook the onion over medium heat until softened, about 3 minutes. Add the broth, zucchini, corn, chopped chiles, cumin, and salt. Bring to a boil, then reduce the heat, cover, and simmer until the zucchini is tender, about to 6 to 8 minutes. Serve with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GREEK STEWED POTATOES, GREEN BEANS, AND ZUCCHINI
I got this from Nava Atlas' Vegetarian Kitchen web site. I only changed from crumbling the feta onto the stew after serving to putting the crumbled feta directly into the stew after cooking.
Provided by Rob R.
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large soup pot or steep-sided stir-fry pan.
- Add the onion and sauté until it is golden.
- Add the potatoes and water.
- Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
- Add the zucchini, green beans, tomatoes, and oregano.
- Simmer over low heat for about 20 minutes, or until the vegetables are just tender.
- Stir in the dill combination, Cut the feta cheese into chunks and put into the stew.
- Season to taste with salt and pepper.
GREEN BEAN, ZUCCHINI, AND POTATO SOUP
Make and share this Green Bean, Zucchini, and Potato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
- Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
- Add zucchini, potatoes, and parsley.
- Add tomatoes and mix together.
- Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
- Season with salt and pepper.
- Remove from heat and serve.
ZUCCHINI SOUP
I've received numerous 4-H cooking awards over the past few years and often cook for the family...much to my mom's delight.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut sausage into 1/4-in. slices; brown in a Dutch oven. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes.
Nutrition Facts : Calories 198 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1340mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
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