creamy zucchini soup,

creamy zucchini soup,
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of creamy zucchini soup, calories by ingredient


Introduction

This soup is quite filling and tastes great. It is a great way to use up extra zucchini when you are tired of zucchini bread and muffins. I used organic coconut oil, you can substitute butter if you like and I opted for fat free half and half but use whichever you prefer. This soup is quite filling and tastes great. It is a great way to use up extra zucchini when you are tired of zucchini bread and muffins. I used organic coconut oil, you can substitute butter if you like and I opted for fat free half and half but use whichever you prefer.
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, diced
    1 Tbls Better Than Bouillon, chicken flavor (or i chicken bouillon cube or 4-6 oz chicken broth)
    1/4 cup fat free half & half
    1/2 cup reserved cooking water (may want to use more depending on desired consistency

Directions

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.