Soupe A La Courgette Zucchini Soup Recipes

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SOUPE A LA COURGETTE (ZUCCHINI SOUP)



Soupe a la Courgette (Zucchini Soup) image

Time 20m

Yield 1

Number Of Ingredients 8

1 cup vegetable broth or chicken broth or chicken stock
1 small zucchini (sliced)
1 small onion (sliced)
1 clove garlic (chopped)
1 teaspoon parsley (chopped)
1 pinch cumin
salt and pepper to taste
1 Laughing Cow cheese (La Vache Qui Rit or 1 tablespoon cream cheese)

Steps:

  • Place everything except the cheese into a pot, cover and simmer for 15 minutes.
  • Add the cheese and puree.

CREAMY COURGETTE (ZUCCHINI) OR CUCUMBER SOUP.



Creamy Courgette (Zucchini) or Cucumber Soup. image

This is actually an old recipe of my mothers & the whole family loves it. I interchange courgettes & cucumbers depending on what's cheapest at the market! Courgettes make a wonderful creamy soup - with only a little actual cream needed & the cucumbers make a very light & refreshing summertime soup. My 2 1/2 year old daughter adores this soup & loves to stand next to me in the kitchen & help make it.

Provided by Um Safia

Categories     Onions

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 medium courgettes or 1 large cucumber
1 large brown onion
2 1/4 liters water
1/2 chicken stock cube, you can use vegetable stock cube instead (I use Maggi)
salt & freshly milled black pepper
1 pinch of schwartz italian seasoning
1/4 cup double cream
basil leaves (to garnish)
1 tablespoon olive oil
2 tablespoons plain flour, & a little water for a thickener (optional)

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.

ZUCCHINI CHEESE SOUP (A.K.A. VACHE QUI RIT SOUP)



Zucchini Cheese Soup (A.k.a. Vache Qui Rit Soup) image

This is a children's favourite in France and has quickly become my children's favourite, here in Canada. I saw Laura Calder's "French Food at Home" show on Food Network Canada (foodtv.ca) where she prepared this quick and delicious recipe. You can substitute or add any vegetable you wish. I have found it is great made with broccoli or cauliflower and I sometimes add a couple of julienned carrots just to switch it up a bit. A fairly healthy soup because it is not loaded with cream, flour, butter or highly processed cheeses.

Provided by J. Ko

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 onion, finely sliced
2 lbs zucchini, chopped (if substituting broccoli or cauliflower use 4 generous cups, chopped)
2 cups chicken stock (or water or vegetable stock)
salt and pepper (to season)
1 pinch cumin (optional)
4 ounces vache qui rit Laughing Cow cheese (or Boursin or cream cheese)

Steps:

  • Put the zucchini and onion in a medium saucepan and add chicken stock. (The stock will not cover the vegetables.) Add salt and pepper, to taste, and cumin, if using.
  • Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
  • Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
  • Gently reheat to serve.
  • NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!

Nutrition Facts : Calories 242.3, Fat 13.4, SaturatedFat 7.8, Cholesterol 41.6, Sodium 495.5, Carbohydrate 14.8, Fiber 2.7, Sugar 8.8, Protein 17.1

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

Delicious soup with simple ingredients. Easy to make.

Provided by NADO2003

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

Time 45m

Yield 6

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
1 large onion, halved and thinly sliced
1 tablespoon curry powder
sea salt to taste
4 small zucchini, halved lengthwise and cut into 1 inch slices
1 quart chicken stock

Steps:

  • Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

Nutrition Facts : Calories 73.5 calories, Carbohydrate 6.3 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 536.9 mg, Sugar 2.8 g

ITALIAN ZUCCHINI SOUP



Italian Zucchini Soup image

A great hearty vegetable soup from my mom's kitchen with some spice added in. Great for making ahead and freezing for the upcoming winter months. Can be stored in smaller portions and frozen.

Provided by Jennifer Adams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 9

8 cups sliced zucchini
8 cups chopped tomatoes
2 cups chopped green bell pepper
2 cups chopped celery
2 cups chopped onion
1 (10.75 ounce) can condensed tomato soup (such as Campbell's®)
5 tablespoons white sugar
4 teaspoons salt
1 teaspoon black pepper

Steps:

  • Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 24.2 g, Fat 1 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 1136.9 mg, Sugar 16.2 g

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