This delicious and simple Zucchini soup takes advantage of the summer bounty of zucchini. As every gardener knows one, two or more zucchini plants produce an over abundance of this versatile vegetable. Just a few ingredients this soup is so easy and fast to make. It can be served hot or cold. Finished with a dollop of Greek yogurt or sour cream and sprinkled with fresh parsley, this soup will quickly become a favorite. Express Your Love Through Food. Enjoy!
INGREDIENTS
2 pounds Zucchini rough chopped
1 Large Onion rough chopped
¼ Cup Extra Virgin Olive Oil
4 Cloves Garlic Sliced
1 Tsp Salt
1/2 Tsp Pepper
2 Knorr Chicken Bouillon or 4 cups Chicken Stock
4 Cups Water (if using bouillon)
FOR SERVING
Serve with heaping dollop of Whole Greek Yogurt or Sour Cream
Sprinkle with Fresh Parsley
INSTRUCTIONS
Heat olive oil in a stock pot until shimmering and add chopped onion, salt and pepper. Sauté on medium high until onions are beginning to become transparent. Do not burn or brown. Add sliced garlic and sauté for a few minutes until garlic is fragrant. Add two bouillon cubes and chopped zucchini. Sauté for 3 minutes to melt bouillon and zucchini. Stir in 4 cups of water or chicken stock. Bring to a boil and reduce heat to a simmer. Simmer until zucchini and onions are soft, 15- 20 minutes. Taste and adjust salt and pepper to your liking. With an immersion blender, blend until smooth and serve. Serve with a dollop of sour cream or Greek yogurt.
Add your favorite crusty bread! Express Your Love Through Food!!! ENJOY!
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