Prep 15 mins
Cook 1 hr
This recipe is from my sister-in-law. It is so healthy and it tastes fantastic. It's great on a cold winter's day.
- 3 zucchini, peeled
- 2 zucchini, unpeeled
- 3 big carrots
- 2 onions
- 1 bunch fresh dill
- 1 (8 ounce) bag cauliflower
- 1 parsnip
- chicken soup powder
- Chop vegetables into chunks. Place in large pot.
- Fill up pot 3/4 way with water.
- Cook until soft.
- Add salt, pepper, and chicken soup mix to taste.
- Blend with an immersion blender.
I threw all the veggies etc and the chicken powder into my crockpot and left it on for 8 hours.. then used the stick blender to partly blend it.. we like to see a few veggie bits. This is an excellent soup and while I loved it, DH said it wasn't thick enough for his tastes. I would agree somewhat, but I like both thick and thin soups and the addition of both the chicken powder *and* salt meant it was a tiny bit too salty. I agree there... (could be our brand of chicken powder here is saltier?) Next time I will omit the salt. I will be making this again because it has 5 star potential, for us I think I will throw in a few potatoes to thicken up the mix and no salt and then it will be excellent. Please see my Rating System: a wonderful 4 stars. Thanks!
This is a WONDERFUL HEALTHY COMFORTING soup! I admit it seemed like more of a base to me...I think I would have liked it more chunky or with noodles or something...but my hubby absolutely LOVED it. I cut my veggies big and they took about 30 minutes to boil until soft. I added an extra parsnip because they were small. Made for the Please Review game.
Made this to use up some zucchinis I had. Made as is except I used fresh cauliflower and two parsnips and also added some Tabasco for a nice kick. I also added the chicken soup powder at the beginning and not at the end of the recipe. I cooked for about 20 minutes. Thanks mosma!!