Herbal Kluski Zucchini Soup Recipes

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HERBAL KLUSKI ZUCCHINI SOUP



Herbal Kluski Zucchini Soup image

This is a combination of beef/chicken broth zucchini soup with kluski noodles and small beef chunks. It has the herbal touch of thyme, rosemary, and basil. Garnish soup with dill.

Provided by Lois Mountz

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
10 cups chopped zucchini
2 cups chicken broth, or more as needed
2 cups beef broth
1 cup cubed beef
¾ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon ground white pepper
1 (8 ounce) package kluski noodles

Steps:

  • Heat butter in a skillet over medium heat; cook and stir onion until lightly browned, about 10 minutes.
  • Combine onion, zucchini, chicken broth, beef broth, beef, basil, thyme, rosemary, and white pepper in a stockpot; simmer until beef is cooked through and zucchini is tender, about 30 minutes. Add more chicken broth if mixture becomes too thick.
  • Bring soup to a boil, add noodles, and cook until noodles are tender, yet firm to the bite, 15 to 20 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 21.3 g, Cholesterol 41.6 mg, Fat 6.8 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 2.8 g, Sodium 389 mg, Sugar 3.1 g

GARDEN VEGGIE ZUCCHINI SOUP



Garden Veggie Zucchini Soup image

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

8 cups chicken stock
4 potatoes, cut into 1-inch cubes
3 zucchini, cut into 1-inch cubes
2 small onions, cut into 1-inch cubes
2 carrots, cut into 1-inch chunks
¾ cup chopped fresh dill
1 ½ tablespoons chopped fresh basil
5 cloves garlic, minced - or more to taste
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 (8 ounce) package shredded Cheddar cheese
salt and ground black pepper to taste

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

HERBAL KLUSKI ZUCCHINI SOUP



Herbal Kluski Zucchini Soup image

This is a combination of beef/chicken broth zucchini soup with kluski noodles and small beef chunks. It has the herbal touch of thyme, rosemary, and basil. Garnish soup with dill.

Provided by Lois Mountz

Categories     Zucchini Soup

Time 1h5m

Yield 10

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
10 cups chopped zucchini
2 cups chicken broth, or more as needed
2 cups beef broth
1 cup cubed beef
¾ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon ground white pepper
1 (8 ounce) package kluski noodles

Steps:

  • Heat butter in a skillet over medium heat; cook and stir onion until lightly browned, about 10 minutes.
  • Combine onion, zucchini, chicken broth, beef broth, beef, basil, thyme, rosemary, and white pepper in a stockpot; simmer until beef is cooked through and zucchini is tender, about 30 minutes. Add more chicken broth if mixture becomes too thick.
  • Bring soup to a boil, add noodles, and cook until noodles are tender, yet firm to the bite, 15 to 20 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 21.3 g, Cholesterol 41.6 mg, Fat 6.8 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 2.8 g, Sodium 389 mg, Sugar 3.1 g

HERBAL KLUSKI ZUCCHINI SOUP



Herbal Kluski Zucchini Soup image

This is a combination of beef/chicken broth zucchini soup with kluski noodles and small beef chunks. It has the herbal touch of thyme, rosemary, and basil. Garnish soup with dill.

Provided by Lois Mountz

Categories     Zucchini Soup

Time 1h5m

Yield 10

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
10 cups chopped zucchini
2 cups chicken broth, or more as needed
2 cups beef broth
1 cup cubed beef
¾ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon ground white pepper
1 (8 ounce) package kluski noodles

Steps:

  • Heat butter in a skillet over medium heat; cook and stir onion until lightly browned, about 10 minutes.
  • Combine onion, zucchini, chicken broth, beef broth, beef, basil, thyme, rosemary, and white pepper in a stockpot; simmer until beef is cooked through and zucchini is tender, about 30 minutes. Add more chicken broth if mixture becomes too thick.
  • Bring soup to a boil, add noodles, and cook until noodles are tender, yet firm to the bite, 15 to 20 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 21.3 g, Cholesterol 41.6 mg, Fat 6.8 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 2.8 g, Sodium 389 mg, Sugar 3.1 g

ZUCCHINI SOUP WITH HERBS



Zucchini Soup With Herbs image

When zucchini isin season, shred andfreezeit in batches just large enough to prepare thissoup any time of year. Try it topped with a dollop of sour cream as a first course orthe main attraction for lunch. Deliciossso!!!

Provided by Ms. Ayons dishes

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups zucchini, shredded
2 tablespoons butter
1 potato, large, peeled and cut
1 leek, small thinly sliced
1/2 chicken broth
1 tablespoon fresh tarragon
1/2 cup half-and-half
sour cream, doll up

Steps:

  • Scrub zucchini well before cutting or shredding.
  • Heat butter in large saucepan. Add zucchini, potato and leek or onions. cover. Steam about 2 minute on high heat, shaking pan occasionaly to prevent sticking on the bottom.
  • Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
  • Put mixture into blender or food processor. Puree until smooth.
  • Return to saucepan. Add herbs. Add half-and-half. Reheat.
  • Serve hot with a spoonful of sour cream on top of each serving.
  • Good served with crusty french bread made into open faced sandwiches with cheese and ham and fresh fruit for dessert.

Nutrition Facts : Calories 168.2, Fat 9.7, SaturatedFat 5.9, Cholesterol 26.5, Sodium 74.1, Carbohydrate 18.5, Fiber 3, Sugar 3.5, Protein 4.1

REALLY FAST ZUCCHINI SOUP



Really Fast Zucchini Soup image

This is just a really fast and tasty zucchini soup. I made it for the family and my brother, who is a carnivore, was asking for seconds and thirds.

Provided by MG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 yellow onion, chopped
4 zucchinis, grated
2 cloves garlic, crushed
2 ½ cups vegetable broth
1 ½ cups water
¼ cup heavy whipping cream
ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until tender, about 5 minutes. Add zucchini and garlic; continue to cook and stir another 2 to 3 minutes.
  • Pour vegetable broth and water into the skillet; bring to a boil, reduce heat to low, and cook mixture at a simmer for 10 minutes. Stir cream into the broth mixture; season with pepper. Cook until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 13.5 g, Cholesterol 35.6 mg, Fat 11.9 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 351.1 mg, Sugar 6.4 g

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