Recipe by Mercy

From Mr. Food

Ingredients Nutrition


  1. In a large soup pot, heat the oil over medium-low heat.
  2. Add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally.
  3. Add the broth, oregano, salt, and pepper; cover and cook for 30 minutes.
  4. In a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined; slowly stir into the soup. Increase the heat to medium-high and continue to stir until the soup thickens.
  5. Reduce the heat to low and slowly stir in the cream.
  6. Simmer for 5 minutes; do not allow to boil. Serve immediately.

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