Zucchini Soup

10 ingredients
9 steps

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 1/2 c. thinly sliced onion (may use leeks)
  • 3 c. or more of shredded zucchini
  • 2 (13 oz.) cans of chicken broth
  • 2 Tbsp. lemon juice (or real-lemon)
  • 1/4 tsp. pepper
  • 1/8 tsp. oregano
  • 1/4 tsp. thyme & curry
  • 1/4 tsp. basil
  • 1 c. (or more) chopped parsley, fresh or dried

Directions

  1. 1
    In large saucepan, heat the oil over high heat.
  2. 2
    Add onion, cook 5-7 minutes.
  3. 3
    Add zucchini and cook until soft.
  4. 4
    Stir in chicken broth, lemon juice and spices.
  5. 5
    Bring to a boil.
  6. 6
    Reduce heat and simmer for 20 minutes.
  7. 7
    Process in blender until pureed. Serve either hot or cold.
  8. 8
    May use more zucchini, or broth. Parsley gives the soup a light green color.
  9. 9
    This soup freezes well.

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