Zucchini Soup With Herbs Recipes
ZUCCHINI SOUP WITH HERBS
Make and share this Zucchini Soup with Herbs recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine zucchini, potato, and 1 cup water in a small dutch oven.
- Cover and bring to a boil.
- Boil 10 minutes or until crisp-tender (do not DRAIN).
- Saute onions in margarine until tender; add to zucchini and potato.
- Add 1/2 c water, tarragon, and bouillon granules stirring to blend.
- Add skim milk, and cook over medium heat until thoroughly heated.
Nutrition Facts : Calories 127.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 0.7, Sodium 124.2, Carbohydrate 24.2, Fiber 4.1, Sugar 3.7, Protein 5.4
ZUCCHINI SOUP IV
This simple soup is delicious made with ingredients fresh from the garden, but you can substitute frozen zucchini and a can of tomatoes if fresh veggies are not available. This is best served with freshly grated Romano cheese and a loaf of crusty bread.
Provided by DIANA42
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- In a large saucepan or stockpot, cook the ground beef in the butter until brown. Stir in the tomato and onion; simmer for a minute or so then add zucchini, hot pepper sauce and salt and pepper to taste. Cover the pot and cook over medium heat until zucchini is tender.
- Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 6.2 g, Cholesterol 68.5 mg, Fat 15.9 g, Fiber 1.5 g, Protein 20.5 g, SaturatedFat 8 g, Sodium 348.6 mg, Sugar 3.1 g
ZUCCHINI SOUP WITH HERBS
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
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
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