Zucchini & Carrot Cold soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Zucchini, 2 cup, slicedOnions, raw, 2 medium Carrots, raw, 3 largePotato, 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), 1Olive Oil, 1 tbsp8-10 cups of watera Blender
Easy as 1-2-3! Chop onion, bell pepper and garlic. Sautee in olive oil until golden brown. Add two 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.
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.
Nutritional Info Amount Per Serving
- Calories: 50.0
- Total Fat: 1.4 g
- Cholesterol: 0.3 mg
- Sodium: 3,462.2 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.9 g
- Protein: 1.3 g
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