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Zucchini Soup

on September 1, 2013 IN Food Diary & Recipes
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Zucchini Soup
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Zucchini Soup Final Result
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Easy Zucchini Soup

Quick and Easy Zucchini Soup

Ingredients

  • 2 Large Zucchinis diced
  • 1 Medium Potato diced
  • 1 Small Brown Onion diced
  • 3 Cloves Garlic chopped
  • Himalayan Salt & Pepper to taste optional
  • Fresh Parsley chopped (optional)
  • Parmesan Shaved or Grated (optional)
  • 1.5 Cups Vegetable Stock
  • Optional for non-vegetarians - 2 slices Bacon

Instructions

  • Add Garlic & Onion (& Bacon if using) to Saucepan, and saute with a splash of vegetable stock.
  • Add Zucchini, Potato, Salt & Pepper, and rest of Vegetable stock to saucepan.
  • Bring to boil with lid on, then turn down the heat to a simmer for about 10 minutes (until potatoes are soft)
  • Blend with a Hand Blender.
  • Stir in a little Parmesan cheese and chopped parsley.
  • Serve immediately or transfer to Tupperware container to reheat later.

This soup I have when they sell vegetables in the bag ready-to-eat now or they will have to be thrown away. So I buy a bag full of zucchini’s and the first thing I do is cook a soup to have that night and the next day.

I use it also as a “sauce” for my vegetables in my dinner and it tastes great on cauliflower and broccoli.

Zucchini Soup Ingredients
Zucchini Soup Ingredients
Zucchini Soup in Saucepan
Zucchini Soup in Saucepan

Zucchini Soup
Zucchini Soup
Zucchini Soup Final Result
Zucchini Soup Final Result

Penny... on Health
Penny... on Health

DISCLAIMER: The information on this website is not medical science or medical advice. I do not have any medical training aside from my own research and interest in this area. The information I publish is not intended to diagnose, treat, cure or prevent any disease, disorder, pain, injury, deformity, or physical or mental condition. I just report my own results, understanding & research.

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