CARIBBEAN ZUCCHINI SOUP
This creamy soup is a riff off callaloo, a traditional West Indian soup that is made with the leaves of the callaloo plant. Because that plant is not native in the United States, the soup is often made here with spinach or even collard greens -- but with the abundance of zucchini, this version, served hot or cold, offers a new twist that still employs many of the same flavors!
Provided by Carla Hall
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the onions and a pinch each of salt and pepper. Cook until the onions start to color, stirring occasionally, about 3 minutes. If the pot is dry, add a bit more oil. Add the zucchini and bay leaf and season with salt; cook, stirring until coated, about 2 minutes. Add the garlic, ginger, nutmeg and 1 teaspoon of the curry powder; cook, stirring, for 30 seconds. Add the vegetable broth and coconut milk. Cover and bring to a boil.
- Reduce the heat and simmer for 15 minutes. Remove from the heat, then remove and discard the bay leaf. Stir in the remaining 1/2 teaspoon curry powder, if needed. (If serving chilled, let cool to room temperature.) Working in 2 batches, transfer the soup to a blender; pulse, then blend on low speed, gradually increasing the speed to high, until smooth. Add salt and pepper to taste. (For the cold version, refrigerate until completely chilled, at least 2 hours.)
- When ready to serve, divide the zucchini noodles between each bowl, then stir the lime juice and cilantro into the soup and pour over the zucchini noodles in each bowl. Garnish with cilantro sprigs. Serve with lime wedges and Sriracha.
ZUCCHINI SOUP
This creamy zucchini soup is the BEST way to use up garden zucchini with no need for a roux to make it nice and thick! Simply blend seasoned zucchini with potatoes to create a thick and flavorful broth. Add a touch of cream and your choice of cheese if desired for even more indulgence!
Provided by Stephanie
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
- Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
- Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
- Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
- Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
- Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.
- Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
- Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
Nutrition Facts : Calories 226 kcal, Carbohydrate 20 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 963 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CREAMY ZUCCHINI SOUP
In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.
Nutrition Facts : Calories 295 calories, Fat 22g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 840mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.
CARIBBEAN ZUCCHINI BREAD
My grandmother came up with this recipe to use up some larger than life zucchini that came from her garden. This is an easy way to use up those leftover bananas too!
Provided by ElizabethKnicely
Categories Quick Breads
Time 1h10m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 17
Steps:
- Preheat an oven to 325ºF (165ºC). Grease and flour 2 (9-x5-inch) loaf pans.
- Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 224.2, Fat 9.2, SaturatedFat 1.6, Cholesterol 23.2, Sodium 185.6, Carbohydrate 33.5, Fiber 1.9, Sugar 19.6, Protein 3.6
EASY CREAMY ZUCCHINI SOUP
Steps:
- In a pot set over medium heat, melt the butter.
- Add the onion and garlic and sauté for 5 minutes until soft and translucent.
- Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
- Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft.
- Transfer to a blender and add the baby spinach.
- Blend until the soup is completely smooth. Pour back into the pot then stir in the cream.
- Simmer for another 5-10 minutes then season with salt and pepper.
- Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.
Nutrition Facts : Calories 128 kcal, Carbohydrate 9 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 75 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
NICOLE'S CREAMY ZUCCHINI SOUP
This zucchini soup is savory, delicious, and reminiscent of a creamy broccoli soup. A bit of fresh dill for garnish really brightens it up and complements the earthy zucchini flavor. It's a great way to use up the bounty of summer zucchini!
Provided by NicoleMcmom
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
- Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 16.9 g, Cholesterol 35.3 mg, Fat 14.4 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 984.3 mg, Sugar 5 g
CARIBBEAN CHICKEN SOUP WITH BANANAS
Make and share this Caribbean Chicken Soup With Bananas recipe from Food.com.
Provided by Recipe Junkie
Categories Chicken
Time 7h20m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In 6 quart electric slow cooker, combine the onion, carrots, green and red peppers, zucchini, tomatoes, stock, corn, rice and spice mix ingredients.
- Stir to blend well.
- Cover and cook on the low heat setting 6-7 hours or until the rice is tender.
- Stir in the chicken or turkey.
- To serve, add almost one-half banana to each soup bowl.
- Ladle the soup over the bananas and serve at once.
Nutrition Facts : Calories 380, Fat 7.9, SaturatedFat 2, Cholesterol 37.5, Sodium 1903.2, Carbohydrate 52.6, Fiber 7.7, Sugar 16.7, Protein 29.1
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