Zucchini Garlic Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 tablespoons unsalted butter1 white onion, sliced8 to 9 large cloves garlic, sliced thinly 4 medium zucchini, about 1 1/2 pounds4 cups chicken or vegetable broth1/2 teaspoon powdered gingerSalt and pepper
Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.
When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.
Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.
Serving Size: 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GRANDMAROSE65.
When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.
Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.
Serving Size: 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GRANDMAROSE65.
Nutritional Info Amount Per Serving
- Calories: 111.0
- Total Fat: 8.2 g
- Cholesterol: 24.1 mg
- Sodium: 653.8 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 2.0 g
- Protein: 2.7 g
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