Creamy zucchini soup

Creamy zucchini soup

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A great way to get kids eating more greens.

The ingredient of Creamy zucchini soup

  1. 1 tablespoon oil
  2. 1 onion, coarsely chopped
  3. 1 garlic clove, crushed
  4. 4 large zucchini, chopped
  5. 2 large potatoes, peeled, chopped
  6. 1L Massel chicken style liquid stock
  7. 3/4 cup cream
  8. salt and cracked black pepper

The instruction how to make Creamy zucchini soup

  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 coarsely chopped onion, 1 crushed garlic clove, 4 large chopped zucchini and 2 large peeled, chopped potatoes. Cook for 5 minutes, making sure vegetables dont brown.
  2. Add 1L chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
  3. Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper. Warm through and serve with bread or corn and chive mini muffins (see related recipe).

Nutritions of Creamy zucchini soup

fatContent: 318.348 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 6 grams protein
sodiumContent: 49 milligrams cholesterol

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