SPICY ZUCCHINI SOUP
My files are overflowing with recipes I keep meaning to try. So when I encountered a bumper crop of zucchini, I finally reached for this recipe. We look forward to it each summer.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 14-16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.
Nutrition Facts : Calories 109 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 449mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
SPICY ZUCCHINI SOUP
Mild red chili powder and pan-browned garlic give flavor to this simple vegetable soup. Quick to make, it's ideal for a light lunch! For a variation, instead of rice use rice-shaped pasta, such as orzo or semone de melone, or very thin pasta known as fideo. Or, use yellow summer squash instead of zucchini and add cooked pinto beans in place of the rice. Diced tomatoes also make a tasty addition!
Provided by BeccaB3c
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy-bottomed pan, add the garlic, and cook, stirring frequently, for about 2 minutes or until softened and just beginning to change color.
- Stir in the chili powder and cumin and cook over medium-low heat, stirring constantly, for a minute.
- Stir in the bouillon, zucchini, and rice, then cook over medium-high heat for about 15 minutes, until the zucchini are just tender and the rice is cooked through.
- Season the soup with salt and pepper to taste.
- Ladle into warmed soup bowls, garnish with oregano, and serve with lime wedges if using.
SPICY ZUCCHINI SOUP
Spicy zucchini soup made with fresh zucchini, jalapeno, aromatics, lemon and a touch of cream. The best creamy zucchini soup... ever.
Provided by Julie Andrews
Categories Soups
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat olive oil or butter to medium heat. Add the onion and jalapeno and sauté 5-6 minutes or until slightly soft. Add the zucchini and sauté another 5-6 minutes or until soft. Stir in the garlic, salt, black pepper and celery salt 30-60 seconds or until the garlic is fragrant.
- Add the stock and bring to a simmer for 8-10 minutes or until the zucchini is very soft. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the mixture to a blender and puree until smooth, then place back in the pot.)
- Stir the lemon zest and juice and half and half or cream into the soup. Taste and adjust seasoning, if necessary.
Nutrition Facts : ServingSize 1/8 of recipe, Calories 65 calories, Sugar 4g, Sodium 530mg, Fat 4g, SaturatedFat 2g, UnsaturatedFat 2g, TransFat 0g, Carbohydrate 7g, Fiber 2g, Protein 2g, Cholesterol 6mg
SPICY ZUCCHINI, PEPPER AND POTATO SOUP
Provided by Rachael Ray : Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.
- Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.
- Cool completely and store for make-ahead meal.
- Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.
SPICY ZUCCHINI SOUP
Here's another delicious way to use fresh zucchini: Turn it into a spicy soup with mint, cilantro, and jalapeño. Serve it hot or cold!
Provided by Elise Bauer
Categories Soup Quick and Easy Cold Soup Soup Zucchini
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Sauté the onions and jalapeño: Heat the olive oil in a large pot over medium-high heat. Add the onion and the chopped jalapeño, and sauté for 4 to 5 minutes until the onions are translucent, but not browned.
- Cook the garlic and zucchini: Add the garlic and zucchini to the pan and sauté for another 3 to 4 minutes, stirring often. Sprinkle with salt.
- Add the bread and liquids: Add the bread, broth, and water, and bring to a simmer. Reduce the heat to low and simmer gently for 20 minutes. (Note: If you're using uncooked potatoes instead, you may need to simmer a little longer, depending on what kind of potatoes you use.)
- Purée the soup: Remove the soup from the heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. (You can also use an immersion blender.)
- Add lemon juice, salt, pepper: Return the soup to the pot. Add the lemon juice, along with salt and pepper to taste.
- Garnish and serve: Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for up to a week in the fridge.
Nutrition Facts : Calories 333 kcal, Carbohydrate 22 g, Cholesterol 50 mg, Fiber 4 g, Protein 16 g, SaturatedFat 4 g, Sodium 564 mg, Sugar 8 g, Fat 21 g, ServingSize Serves 4, UnsaturatedFat 0 g
ZUCCHINI SOUP WITH CURRY SPICES
An incredibly simple summertime soup for all that extra zucchini from the garden. This soup is delicately spicy, full of flavor, yet low in fat and calories. Butter or oil can be omitted if using a non-stick pan. This is also a great soup to use for canning or freezing so you can enjoy the tastes of summer during the winter months!
Provided by LORIKAE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
- Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
- Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
- Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
- Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 14 g, Cholesterol 7.6 mg, Fat 3.9 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 237 mg, Sugar 5.5 g
SPICY ZUCCHINI SOUP RECIPE - (4.3/5)
Provided by junerodgers
Number Of Ingredients 13
Steps:
- If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels. 1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt. 2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes. 3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender. 4 Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste. Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for a week in the refrigerator.
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.
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