Spicy Zucchini Potato Soup Food

ZUCCHINI/POTATO SOUP

Steps:

• In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.

SPICY ZUCCHINI POTATO SOUP

Steps:

• Cut the ends off the zucchini and then slice it longways down the center. Place both flat sides down on the cutting board, and slice the zucchini crosswise into ¼" thick half moons. Set aside.
• In a large heavy bottomed soup pot, heat to medium-high and add the olive oil. Add the onions, jalapeno, and garlic. Cook, stirring frequently until onions are translucent. Add the paprika, cumin, salt, and pepper, stirring the spices into the onions for a few seconds. Add the zucchini and potato and mix well. Cook for about 5 minutes, stirring frequently. Add the vegetable broth and bring to a boil. Immediately turn the heat down to low and simmer for 10-15 minutes, or until the potatoes are fork tender. Remove from heat.
• Use an immersion blender to carefully puree the soup until there are no lumps. If you don't have an immersion blender, you can ladle the soup carefully into a blender in batches, but be sure to leave a vent so that the glass doesn't crack. Add the heavy cream and stir to combine.
• Serve hot with sour cream or cheese on top.

SPICY ZUCCHINI SOUP

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.

POTATO AND ZUCCHINI SOUP

Steps:

• Chop vegies as roughly as you like.
• Saute with a tablespoon of butter.
• Add enough water to cover, add stock cubes.
• Cook until tender.
• Blend and mash the vegies (with fluid still in pot).
• Add the cream to taste (put more in if you prefer it creamier).
• Serve with salt and pepper to taste.

SPICY ZUCCHINI SOUP/CHILI

Steps:

• In a Dutch oven or soup kettle, cook and crumble sausage over medium heat until on longer pink; drain. Add onions and cook until soft.
• Add rest of ingredients to kettle and bring to a boil. (If you are using a crock pot transfer meat and onion and add the rest of the ingredients to the crock pot. Let cook on low until vegetables are tender or approximately 1 to 1-1/2 hours Can leave it on all day if you need to, it just gets better with time!).
• Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hrs or until vegetables are tender.
• Serve with crusty bread or noodles and enjoy!

SPICY MEXICAN CHICKEN SOUP WITH ZUCCHINI

Steps:

• In a large pot, heat oil over medium-high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
• Add chicken, reduce heat to medium-low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
• Add zucchini and chicken to soup and simmer over medium heat until zucchini is just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
• To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.

SPICY ZUCCHINI SOUP

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.

GREEN BEAN, ZUCCHINI, AND POTATO SOUP

Steps:

• In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
• Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
• Add zucchini, potatoes, and parsley.
• Add tomatoes and mix together.
• Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
• Season with salt and pepper.
• Remove from heat and serve.