Hot Soups are probably perfect meal for winter season, but you can enjoy same soup in summer season also as cold version. This time I share zucchini soup with all of you. For this recipe, you have to sauté chopped zucchini with olive oil and onions and then cook with vegetable stock until too soft and tendered, blend it until to smooth and garnish with cream and pepper. Zucchini is one of the very low calorie vegetables; provide only 17 calories per 100 g. It contains no saturated fats or cholesterol. Its peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers. In addition, they contain moderate levels of B-complex group of vitamins like thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, and zinc.
Preparation Time: 10 Minutes
Cooking Time: 25 Minutes
4 Cup Zucchini, chopped
1/2 Cup Onion, chopped
1 Tbsp. Olive Oil
1 Tsp. Oregano
Salt to taste
Black Pepper to taste
1/4 Cup Cream
3 Cup Water or Vegetable Stock
Heat the olive oil in pan and sauté onion until to translucent.
Add zucchini, oregano and salt, sauté for 5-7 minutes.
Add vegetable stock or water. Cover and cook for 20 minutes.
Blend this boiled and tendered zucchini until to smooth consistency.
Add cream and mix well. Cook for two minutes.
Serve individual and sprinkle salt and pepper.
Notes: You can sieve the puree after blending, but personally love thick consistency soup with chunky taste.
Tags: how to cook zucchini soup, zucchini recipes, easy way to prepare zucchini soup, healthy soup recipes, healthy zucchini recipes.