Zucchini Zoup

Name: Zucchini Zoup
Ingredients: 2 Tablespoons Olive Oil; 2 whole Potatoes; 1 bulb Yellow Onion; 6 cups Shredded Zucchini; 1 quart Vegetable Or Chicken Broth; 2 teaspoons Thyme; 2 teaspoons Basil; 1 sprig Rosemary; 2 teaspoons Pepper, Black Or White; 1 cup Rice Milk, Milk, Or Cream

10 ingredients

5 steps

Ingredients

2 Tablespoons Olive Oil
2 whole Potatoes
1 bulb Yellow Onion
6 cups Shredded Zucchini
1 quart Vegetable Or Chicken Broth
2 teaspoons Thyme
2 teaspoons Basil
1 sprig Rosemary
2 teaspoons Pepper, Black Or White
1 cup Rice Milk, Milk, Or Cream

Directions

1

1) Heat skillet with a little less than 2 Tbs of olive oil and add chopped potatoes and onions. Cover and stir occasionally. Cook on medium heat until soft.
2

2) In a stock pot, add remaining olive oil and 6 cups of shredded zucchini. Cook on medium for ~5 minutes.
3

3) Add 1 quart broth, potatoes, and onions to zucchini mix. Cook for another 5 minutes. Add thyme, basil, rosemary, pepper, and salt to taste.
4

4) Working carefully in batches, puree the soup in a food processor or blender. Return to stockpot and, on medium heat, add 1 cup rice milk, milk, or cream.
5

Serve hot or chilled! Excellent with crunchy garlic bread.