JODEE'S ZUCCHINI SOUP
This is a great soup based on reader Jodee Rushton's recipe in Dana Carpender's cookbook, 500 Low-Carb Recipes. To me, Dana is the low-carb guru! She quotes Jodee in the recipe's introduction, "...this is satisfying as a quick between-meals snack, not to mention versatile: 'In the summer, pour it into a mug and drink it cold. In the winter, you might microwave it.'" Cooking time doesn't include the 4 hours refrigeration before serving.
Provided by mersaydees
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large soup pot, melt the butter and saute the onion in it until golden.
- Add the zucchini and saute over medium-high heat until limp, about 10 to 15 minutes.
- Add the chicken broth, salt, pepper, and nutmeg. Simmer for 15 minutes.
- Add the half-and-half, and allow mixture to cool.
- Add the broth mixture to a blender and puree until smooth. (You may have to do this in batches, if necessary.).
- Refrigerate for a minimum of 4 hours, to allow flavors to blend.
- Serve hot or cold.
Nutrition Facts : Calories 107.5, Fat 8.3, SaturatedFat 5, Cholesterol 20.9, Sodium 426.3, Carbohydrate 5.4, Fiber 1.2, Sugar 2.4, Protein 3.8
EASY ZUCCHINI SOUP
This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!
Provided by Julia L
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 25m
Yield 5
Number Of Ingredients 5
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.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 6.8 g, Cholesterol 50.9 mg, Fat 19 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 11.7 g, Sodium 1021.5 mg, Sugar 3.6 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.
SUMMER'S BEST ZUCCHINI SOUP
I like the way nature balances her books. In summertime, everyone gets hot and loses water. So what does Mother Nature do? She produces an abundance of summer squash, which happens to be full of water, making it an ideal vegetable to combat dehydration. I think of zucchini as the perfect party guest. It's mild and mixes well with a crowd. The key with zucchini is good prep, so that the flesh stays somewhat firm and tasty.
Yield serves 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a sauté pan over medium heat, then add the onion and a pinch of salt and sauté until golden, about 5 minutes. Add the garlic, potato, and 1/4 teaspoon of salt and continue to sauté for about 8 minutes, until the potatoes begin to get tender, adding 1 tablespoon of broth if they begin to stick or the pan gets too dry. Add the diced zucchini, oregano, red pepper flakes, and another 1/4 teaspoon of salt and sauté for 4 minutes. Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.
- Pour 2 cups of the broth into a blender, add one-third of the zucchini sauté, and blend until smooth. Transfer to a soup pot over low heat, and repeat the process two more times. Stir in the grated zucchini and lemon juice, then taste and adjust the seasoning if needed until you have achieved yum.
- Serve garnished with the Pistachio Cream, parsley and mint.
- For a luscious curried zucchini soup, omit the oregano and add 1 teaspoon of curry powder and 1/4 teaspoon of cumin. In place of the Pistachio Cream, parsley, and mint, garnish with a dollop of Sweet and Savory Yogurt (page 189) or Tomato Mint Chutney (page 176). Yum!
- Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- (per serving)
- Calories: 130
- Total Fat: 4.1g (0.7g saturated, 2.6g monounsaturated)
- Carbohydrates: 23g
- Protein: 4g
- Fiber: 5g
- Sodium: 175mg
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