Simple Way to Prepare Quick Zucchini Soup

Zucchini Soup. A perfect no-cook soup for a hot summer day! A great way to use and serve bountiful garden zucchini! The garbanzo beans add substance, texture, and protein too.

Reviewer dancejuani says, "I prepped this the night before and put it on the next day before work. Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend.

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, zucchini soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

A perfect no-cook soup for a hot summer day! A great way to use and serve bountiful garden zucchini! The garbanzo beans add substance, texture, and protein too.

Zucchini Soup is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Zucchini Soup is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook zucchini soup using 7 ingredients and 0 steps. Here is how you cook that.

The ingredients needed to make Zucchini Soup:

1. Prepare 1/2 cup of uncooked brown or white rice.
2. Make ready 1 large of onion sliced.
3. Get 1 large of carrot, chopped.
4. Prepare 2 tbsp of olive or vegetable oil.
5. Make ready 1 lb of zucchini, grated.
6. Make ready 1/2 lb of kale leaves, julienned, add salt and pepper to taste.
7. Prepare 6 cup of chicken broth.

In a large frying pan, melt butter or margarine; add onion and saute until translucent. In a medium-sized cooking pot, add broth and bring to boil. In a Dutch oven, brown sausage with onion; drain excess fat. Melt butter in a soup pot over medium heat.

Instructions to make Zucchini Soup:

In a large saucepan, melt the butter in the olive oil. We were at our wits end with cooking fresh, freezing shredded (for soup, etc additions in the winter, even sliced for "Zucchini Parmesan", zucchini "lasagne". With the chicken broth it provides lots of protein and I must say, I substitute plain yogurt (homemade or Greek, both plain) instead of sour cream. I haven't deliberately made this healthy, this is simply the way I make Cream of Zucchini Soup. And in fact, there's a good glug of cream stirred into the soup at the end.

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