CREAMY ZUCCHINI SOUP WITH BACON AND ZUCCHINI NOODLES
Provided by Ali Maffucci
Time 35m
Number Of Ingredients 8
Steps:
- Place the bacon in a large pot and put the heat on medium. Let cook until crispy and transfer to a paper towel lined plate. Immediately add the onion and cook until fragrant and onions are translucent. Stir in the garlic and let cook for 2 minutes. Add the zucchini and cook for 2-3 minutes or until they start to soften. Add the broth, red pepper flakes, salt, and pepper and stir. Bring the mixture to a boil over high heat and then once boiling, reduce to low heat and let simmer, covered for about 15 minutes or until when you fork a zucchini cube, it mushes easily.
- While zucchini cooks, spiralize the zucchini on Blade D and trim the noodles with clean kitchen shears. Set aside.
- Pour the cooked soup mixture into a blender and add the basil and blend until smooth. Taste and adjust with more salt, if needed.
- Divide the soup into bowls, top with zucchini noodles and crumble over the bacon. Season with extra pepper and serve.
COURGETTE (ZUCCHINI) AND BACON SOUP
Velvety green flecked soup with creamy yoghurt, crispy bacon and a smattering of paprika makes a comforting light lunch or supper.
Provided by English_Rose
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan. Add 100g (two-thirds) of the bacon and fry gently until it starts to brown. Add the onion and cook, stirring frequently, until the onion is soft and translucent.
- Add the courgettes and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the courgettes are very tender.
- Meanwhile, in a small frying pan, fry the remaining chopped bacon until crisp. Set aside to drain on kitchen paper.
- Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor. Season to taste with salt and pepper.
- Reheat the soup as necessary, then divide amongst serving bowls. To garnish, place 2 tbsp yoghurt in each bowl, sprinkle with bacon.
Nutrition Facts : Calories 255.5, Fat 21.5, SaturatedFat 6.8, Cholesterol 29.4, Sodium 342.1, Carbohydrate 9.5, Fiber 2, Sugar 5.2, Protein 7.5
ZUCCHINI BACON SOUP
I am a big fan of soups. Here is another one with Zucchini that I got from my FIL's girlfriend. Please, feel free to adjust to your personal tastes.
Provided by 1hotpotato
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown and chop bacon.
- Lightly brown onion and garlic in 1 tablespoon of bacon fat.
- Then add remaining ingredients.
- Heat to boiling.
- Reduce heat and simmer until zucchini is tender (about 15 min).
- Put 2 cups at a time of this mixture in a blender.
- NOTE: Bacon can be pureed with rest of ingredients or crumbled over top when served.
- Blend at high speed until pureed (Looks like somewhat like split pea soup).
- Reheat and serve with optional cheese, parsley, chives on top.
ZUCCHINI AND BASIL SOUP
Blend a little potato into this soup for a rich and creamy texture.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.
ZUCCHINI AND BACON SOUP
This is a light but flavorful zucchini squash soup. The bacon gives it a nice zap of smoky flavor.
Time 29m
Yield 8
Number Of Ingredients 12
Steps:
- Brown bacon pieces in large skillet; drain off all but 1 tablespoon bacon fat. Stir onion and garlic in fat until onion is tender. Add remaining ingredients except cheese. Bring to a boil, then simmer, uncovered, until zucchini is tender, about 20 minutes. Pour soup into blender, about 2 cups at a time. Cover; blend on low speed until liquified, then blend on high until smooth. Serve hot or cold with Parmesan cheese and additional bacon bits.
ZUCCHINI, BACON, ONION AND CREAM SIDE DISH
I admit I have no idea where my Mum found this but this was and still is always a favourite as a side dish with roasts in our family. I apologize that I don't even know it's proper name though I am sure it would have one. It is very easy to do, hope you enjoy! All done in the microwave.
Provided by daz_dani
Categories Low Protein
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Dice bacon and onion and place together in microwave safe dish and cook covered in microwave for 5 minutes on high.
- Slice zucchini on angles approx 1 cm thick and layer on top of onion and bacon and cook covered for a further 5 minutes.
- Mix cream, parmesan cheese and basil together and pour over zucchini, bacon and onion as sauce cooking covered for further for 2 minutes.
Nutrition Facts : Calories 238.2, Fat 20.5, SaturatedFat 9.7, Cholesterol 50.8, Sodium 252.9, Carbohydrate 9.2, Fiber 2.2, Sugar 3.8, Protein 6.3
ZUCCHINI AND BACON BAKE
This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.
Provided by Leggy Peggy
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Before you start, you need to know that, you can speed up the preparation time if you use a food processor to grate the cheese and zucchini, and chop the onion.
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition.
- Put everything in an 11" x 7" pan. A 9" x 13" pan works, too.
- Bake for 40-45 minutes, or until golden brown.
- Check the bottom. It sometimes browns faster.
Nutrition Facts : Calories 521.2, Fat 41.6, SaturatedFat 11.9, Cholesterol 215.3, Sodium 682.5, Carbohydrate 20.7, Fiber 1.6, Sugar 2.5, Protein 16.2
ZUCCHINI SOUP I
A delicious soup served anytime.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
- In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
- When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g
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