Creamy Zucchini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 cup Zucchinni 1 cup raw chopped with skin (by SUNSHINE084) 3 tbsp Extra Virgin Olive Oil 3 tbsp Butter, salted 1 stalk, large (11"-12" long) Celery, raw 1 cup, chopped Carrots, raw 1 serving Yogurt Chobani Greek Yogurt Plain, Non-fat 6 cup Swanson Low Sodium Chicken Stock (by KAITYSEV) 3 tbsp Heavy Whipping Cream 8 tsp Kraft grated parmesean cheese 5.3 oz Klondike Gourmet Petite Idaho Potatoes, yellow-yellow fleshed (1 medium or 5 small potatoes) (by DAWNC1974) 5 serving Garlic, Minced, Spice World (garlic,water,phosphoric acid) (by HANSOMEBOY)
Chop the celery, carrots, potatoes into thin slices, and zucchini.
Cook the celery and carrots in the olive oil and butter. Add the minced garlic. Add 3 cups of the chicken stock and the potatoes. Heat to boiling- until potatoes are soft. Add the rest of the stock and the zucchini. Heat to boiling and simmer for 20 mins. Put in blender and puree. Put back in pot and add the yogurt, heavy cream and parmesan cheese. Stir it all in. Add salt to taste. Enjoy.
Serving Size: 1.5 cups
Number of Servings: 8
Recipe submitted by SparkPeople user BATLIS.
Cook the celery and carrots in the olive oil and butter. Add the minced garlic. Add 3 cups of the chicken stock and the potatoes. Heat to boiling- until potatoes are soft. Add the rest of the stock and the zucchini. Heat to boiling and simmer for 20 mins. Put in blender and puree. Put back in pot and add the yogurt, heavy cream and parmesan cheese. Stir it all in. Add salt to taste. Enjoy.
Serving Size: 1.5 cups
Number of Servings: 8
Recipe submitted by SparkPeople user BATLIS.
Nutritional Info Amount Per Serving
- Calories: 173.6
- Total Fat: 12.5 g
- Cholesterol: 19.3 mg
- Sodium: 533.9 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.8 g
- Protein: 7.7 g
Member Reviews