Zucchini Garlic Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 188.0
- Total Fat: 14.2 g
- Cholesterol: 0.0 mg
- Sodium: 947.0 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.0 g
- Protein: 1.8 g
View full nutritional breakdown of Zucchini Garlic Soup calories by ingredient
Introduction
from www.thekitchn.com:This soup is so creamy and silky - it tastes like it's full of cream. But it doesn't have a drop of dairy.
i modified the original recipe slightly by substituting olive oil instead of butter & fresh ginger instead of powdered ginger. from www.thekitchn.com:
This soup is so creamy and silky - it tastes like it's full of cream. But it doesn't have a drop of dairy.
i modified the original recipe slightly by substituting olive oil instead of butter & fresh ginger instead of powdered ginger.
Number of Servings: 4
Ingredients
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4 tablespoons olive oil
1 onion, sliced
8-9 large cloves of garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups of vegetable broth
1 teaspoon ginger
Salt and pepper
Directions
makes 1.5 quarts
Cook garlic & onions in olive oil on medium-low heat 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 sliced 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CITYGIRL666.
Cook garlic & onions in olive oil on medium-low heat 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 sliced 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CITYGIRL666.
Member Ratings For This Recipe
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