Zucchini Soup
My boyfriend typically does not like zucchini but loved this soup. Gluten free, nightshade free, dairy free.
My boyfriend typically does not like zucchini but loved this soup. Gluten free, nightshade free, dairy free.
If you are looking for something that's not too bold for a starter to a main course this is it. I was pleasantly surprised with the results of this soup. Easy to make and healthy. I used garlic salt to taste, otherwise followed the recipe. I wasn't quite sure how to serve this warm or cold but either way it is good. Instead of a food processor I made quick work of it with my stick blender. Thank you Cassie.
Read MoreIf you are looking for something that's not too bold for a starter to a main course this is it. I was pleasantly surprised with the results of this soup. Easy to make and healthy. I used garlic salt to taste, otherwise followed the recipe. I wasn't quite sure how to serve this warm or cold but either way it is good. Instead of a food processor I made quick work of it with my stick blender. Thank you Cassie.
This is a great recipe. It is exactly what is written: zucchini soup. I use this recipe often. I don't follow the directions exactly. I put all the ingredients in my pressure cooker for 10 minutes then used an immersion blender. Even my kids, who usually don't like vegetable soups, like it. I top it off with croutons and parmesan. If you like simple yet authentic tasting recipes, this is for you! Thanks for sharing.
I used UNSALTED Kitchen Basics vegetable stock instead of water to give more flavor. I also added cilantro which I love in all soup, you could add ANY herb you like in addition to the chives. One last addition; 5 clove. Hope these tweaks inspire you.
A good recipe which everybody can add things to to give it a zest. I do about the same thing which i serve in tiny glasses for the aperitif, some with grilled 'pignons' (=pine nuts but i don't know the name in english!), some with pieces of fried bacon, some with cubed black olives ... It's a good way to use the stuff from the garden and people eat healthy stuff instead of stuffing themselves with usual salty apéritif food. I do the same with tomatoes.
Just an ok recipe as written. I agree with those who say it is bland. Second time around I modified it by adding a couple of seeded diced jalapenos. Makes a world of difference.
I did not care for this recipe, even after adding crushed red pepper, extra garlic, butter, and even some light cream. Not enough flavor.
I like the concept but felt it needed "more." I added some crumbled cheese after it was done and thought that helped improve it.
I used zucchini broth instead of water, put the onion in garlic in a stock pot and cooked it a bit. Then put that in the food processor along with the cooked zucchini and made puree'! It need a bit more flavor, so some chicken broth would be nice, and a dollop of sour cream on top would be good! Some kind of toasted bread would be great, too! I had canned the zucchini and a half gallon jar didn't seal, so I made soup! haha!! I had 1 quart and 2 pints of soup! There is a restaurant downtown that sells this and charges a big price.
I found this to be really bland. I had to add an awful lot of salt, root ginger and soup bouillon.
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