Garlic and Zucchini Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 112.1
- Total Fat: 4.8 g
- Cholesterol: 1.7 mg
- Sodium: 101.4 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.6 g
- Protein: 2.1 g
View full nutritional breakdown of Garlic and Zucchini Soup calories by ingredient
Introduction
There is no hiding the garlic flavour in this lusciously smooth soup - fresh zucchini from the garden (or your neighbour’s!) is a wonderfully seasonal base for a creamless, creamy pot of goodness that is packed with nutrients and taste, not fat! Adapted from http://www.thekitchn.com/recipe-zucchini-1-32520 There is no hiding the garlic flavour in this lusciously smooth soup - fresh zucchini from the garden (or your neighbour’s!) is a wonderfully seasonal base for a creamless, creamy pot of goodness that is packed with nutrients and taste, not fat! Adapted from http://www.thekitchn.com/recipe-zucchini-1
-32520
Number of Servings: 6
Ingredients
-
2 tbsp camelina or olive oil
6 Egyptian onion bulbs (or 1 medium white onion), chopped
25 large cloves garlic, chopped
4 medium or 3 large zucchini (about 35 oz total), chopped
¼ cup white wine
4 cups low sodium vegetable broth
2 cups water
¼ tsp powdered ginger
½ tsp black pepper
salt, to taste
Directions
In a heavy pot, warm the oil over medium heat.
Add the onions and cook on medium-low heat for about 5 minutes, until soft.
Add garlic and cook 5 minutes longer - don’t brown the garlic, just cook to soften.
Add the zucchini and cook, stirring occasionally, until beginning to tenderize.
Pour in the wine and stir to incorporate, then add the broth and bring to a simmer.
Reduce the heat and simmer, uncovered, 45 minutes.
Puree smooth using either an immersion blender or in batches with a regular blender to puree.
Stir in ginger, pepper and salt.
This soup is better after a night in the refrigerator!
Serving Size: Makes 8 cups, 6 (1 1/3 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Add the onions and cook on medium-low heat for about 5 minutes, until soft.
Add garlic and cook 5 minutes longer - don’t brown the garlic, just cook to soften.
Add the zucchini and cook, stirring occasionally, until beginning to tenderize.
Pour in the wine and stir to incorporate, then add the broth and bring to a simmer.
Reduce the heat and simmer, uncovered, 45 minutes.
Puree smooth using either an immersion blender or in batches with a regular blender to puree.
Stir in ginger, pepper and salt.
This soup is better after a night in the refrigerator!
Serving Size: Makes 8 cups, 6 (1 1/3 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.