Simply Delicious Zucchini Soup Food

EASY ZUCCHINI SOUP

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.

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.

QUICK AND DELICIOUS ZUCCHINI SOUP

Steps:

• Summary: Puree zucchini in broth and simmer for 10 minutes.
• I harvest one of the huge zukes (larger than my entire forearm) cut it in chunks and place them in a blender with some chicken broth.
• I simply open a large can (48 ounces- about 6 cups) of "College Inn" brand of chicken broth and use some of the broth in the blender with the zucchini so the blender can puree the zukes more easily.
• Then pour the rest of the broth from the can into a soup pot with all the pureed zukes and simmer for 10 or 15 minutes.
• Delicious!
• It comes out a clear, velvety texture with lovely green bits to color it.
• I store any leftover soup in the fridge.
• But it's so good we usually finish it up in just one day.

SIMPLY DELICIOUS ZUCCHINI SOUP

Steps:

• Heat the oil in a 8 quart pot over a med-high flame. Add the onions and garlic and saute until clear, about 7 minutes.
• Add the zucchini and saute' for a few minutes then add the parsley, dill and basil; saute for a few minutes and add the broth or water and bring it to a boil. Cover the pot and simmer for 25 minutes or until the outside of the zucchini is soft.
• Blend the soup using an immersion blender in the pot or transfer to a regular blender. Blend it until very smooth. Season it with salt and pepper.