Zucchini & Carrot Cold soupSubmitted by: EVVIESANDS
IntroductionDelicious veggies soup, easy to make. I usually take it hot, but you can prepare it in summer and have it icy cold! Delicious veggies soup, easy to make. I usually take it hot, but you can prepare it in summer and have it icy cold!
Zucchini, 2 cup, sliced
Onions, raw, 2 medium
Carrots, raw, 3 large
Potato, raw, 1 medium
Garlic, 6 cloves
Parmesan Cheese, grated, 1 tbsp (optional)
Parsley, 1 tbsp (or desired herb)
Oregano, ground, 1 tbsp (or desired herb)
Salt, 1 tsp
chicken stock cube, commercial, 2 or 3 cubes, for veggie soup replace for vegetable stock
Green Peppers (bell peppers), 1
Olive Oil, 1 tbsp
8-10 cups of water
Peel potato, carrots and zucchinis and cut them in big chunks. Add to pot.
Add 2 or 3 stock cubes, beef, chicken or vegetables. Add remaining water.
Let simmer covered until all vegetables are tender, about 60 minutes or less.
Take vegetables out of cooking broth and blend wits some liquid until smooth. Mix with remaining liquid.
Add herbs. Serve hot garnished with some parmesan cheese or cold with celery stick.
Ideal as appetizer or fast main dish. Great if served cold in summer.
Makes about 12-14 cups.
Calories per cup: 50
Number of Servings: 12
Recipe submitted by SparkPeople user EVVIESANDS.