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    You are in: Home / Recipes / Jodee's Zucchini Soup Recipe
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    Jodee's Zucchini Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    mersaydees's Note:

    This is a great soup based on reader Jodee Rushton's recipe in Dana Carpender's cookbook, 500 Low-Carb Recipes. To me, Dana is the low-carb guru! She quotes Jodee in the recipe's introduction, "...this is satisfying as a quick between-meals snack, not to mention versatile: 'In the summer, pour it into a mug and drink it cold. In the winter, you might microwave it.'" Cooking time doesn't include the 4 hours refrigeration before serving.

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    1. 1
      In large soup pot, melt the butter and saute the onion in it until golden.
    2. 2
      Add the zucchini and saute over medium-high heat until limp, about 10 to 15 minutes.
    3. 3
      Add the chicken broth, salt, pepper, and nutmeg. Simmer for 15 minutes.
    4. 4
      Add the half-and-half, and allow mixture to cool.
    5. 5
      Add the broth mixture to a blender and puree until smooth. (You may have to do this in batches, if necessary.).
    6. 6
      Refrigerate for a minimum of 4 hours, to allow flavors to blend.
    7. 7
      Serve hot or cold.

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    Ratings & Reviews:

    • on October 02, 2010


      I really liked the flavors of this recipe - the rest of the family - not so much. It is a wonderful way to use those really big zucchinis though! I didn't puree the soup - just partially mashed with a potato masher. I like the "chunks" better myself. I also threw in some diced carrots for color. A very pretty presentation. I will post pics later. Made for the September 2010 Aussie/NZ recipe swap.

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    • on March 20, 2010


      I really enjoyed this recipe. It is so easy to prepare, and I followed most of the recipe exactly, the one and only thing I did that was different was to peel the zucchini, and the only reason for that was because my zucchini were so large and the skins were a little tough. I used a combination of yellow and green zucchini and used my own homemade chciken stock for this recipe. Ummmm I also did have some before refrigeration time to blend, awesome. I had it with toast for lunch....but just one bowl!!!! The rest in now in the fridge waiting, although I don't think it can get much better than what I have already had for lunch! This soup was smooth and creamy and so delcious . A great way to use my overgrown zucchini. I think with, what soupI have left, I will get enough for another 3 bowls of soup, although I have had one bowl as I stated and that was quite a large bowl, so if I used smaller serving bowls I would get more for sure. Will make this one again, its so easy and has such wonderful flavours. Thanks mersaydees, great recipe.

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    • on February 18, 2009


      Great recipe. Easy to make, and has a nice flavour. I loved the addition of nutmeg. The only thing I disagree with is the serving size. I halved the recipe but it was only enough for 1 good sized serving. Of course if you were serving it as a first course, it might be enough. However, for lunch.....I got it all. :) :) I would think this could be frozen before the addition of the cream if need be. Would come in handy when your garden is overrun with zucchini. I certainly plan to use this again. Made for the Auzzie/NZ Recipe Swap #25

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    Nutritional Facts for Jodee's Zucchini Soup

    Serving Size: 1 (228 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 107.4
    Calories from Fat 74
    Total Fat 8.3 g
    Saturated Fat 4.9 g
    Cholesterol 20.8 mg
    Sodium 426.2 mg
    Total Carbohydrate 5.3 g
    Dietary Fiber 1.1 g
    Sugars 2.4 g
    Protein 3.8 g

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