creamy zucchini soup,
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs of fresh zucchini, cut into pieces 2 Tbls organic coconut oil (or 3 Tbls butter)1 medium onion, diced1 Tbls Better Than Bouillon, chicken flavor (or i chicken bouillon cube or 4-6 oz chicken broth)1/4 cup fat free half & half1/2 cup reserved cooking water (may want to use more depending on desired consistency
pepare a large pot of boiling water and add cut up zucchini. Boil 3-5 minutes. Before draining in a collander be sure to set aside 1/2 to 1 cup cooking water for later. Drain zucchini, return pot to stove. Puree zucchini in a food processor or blender. Add the coconut oil or butter to the pot, when oil is hot or butter is melted add onions and saute until tender. Pour pureed zucchini back into the pot with the onions, add Better than Bouillon or crumbled bouillon cube and reserved cooking water 1/2 cup to start. Stir and add more water until desired consitency. Add half and half, stir, let sit a minute or two and serve.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JLK622.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JLK622.
Nutritional Info Amount Per Serving
- Calories: 78.7
- Total Fat: 4.9 g
- Cholesterol: 0.5 mg
- Sodium: 132.9 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.4 g
- Protein: 1.6 g
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