How to Make Zucchini Soup

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Perhaps a friend, family member, or neighbor is a keen gardener and has given you more zucchini than you know what to do with, or maybe it is on sale at the grocery store. If you enjoy the taste of this healthy and flavorful vegetable, you might be interested to learn how to make zucchini soup.

One of the most basic methods to make zucchini soup is to simmer some chopped or sliced zucchini in water or broth, adding herbs, spices and seasonings. Stir in a little cream or milk if you like, then puree the soup in a food processor or blender and enjoy. Of course, you might like to add meat, fish, or poultry to your zucchini soup or add noodles, potatoes, or rice to make it more of a meal and more satisfying.

There are other recipes for soup where the zucchini is combined with other vegetables, such as carrots, potato, onion, leek, rutabaga, squash, pumpkin and more to make a mixed vegetable soup. You can be creative with these and throw in any vegetables, which are past their prime, because they are ideal for making soup.

Zucchini soup is also very tasty and if you have lots of zucchini to use up, you might like to make a delicious soup to impress your family with. There are also lots of things you can do with zucchini if you have some left over after making soup. You can use it in stews and stir fries and it is also tasty serve raw in salads. Why not stuff it with risotto or pilaf?

Recipe for Zucchini and Potato Soup

You can serve the following soup recipe hot or chilled. Thyme, rosemary, basil, soy sauce, and dill add plenty of flavor to this zucchini and potato based soup recipe and the milk gives it a luxurious creaminess. This recipe makes enough soup to serve six people.

You will need:

  • 2 tablespoons butter
  • 4 cups chicken broth
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dried basil
  • 4 tablespoons chopped fresh dill weed
  • 2 peeled, diced potatoes
  • 2 chopped yellow onions
  • 1 cup whole milk
  • 8 chopped zucchinis
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 cup instant mashed potato flakes

How to make it:

Melt the butter in a skillet, then saute the onion until it is translucent. Add the zucchini, thyme, diced potato, basil, white pepper, and rosemary, and cook the mixture for five minutes.

Add the broth to a pot and bring it to a boil. Add the potato and zucchini mixture, then turn down the heat and simmer the zucchini soup for fifteen minutes.

Puree it in a blender or food processor in batches, then return the soup to the pot and stir in the milk. Bring to soup just to a boil, and then stir in the mashed potato flakes and soy sauce. Adjust the seasonings and serve garnished with the dill weed.

Source by Christine Szalay-Kudra

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