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Creamy Zuchinni Soup
By chantal.brick on November 21, 2011
Photo by NorthwestGal
1 Reviews
- Prep Time: 10 mins
- Total Time: 40 mins
- Serves: 4, Yield: 4 bowls
Photo by NorthwestGal
About This Recipe
"My boyfriends Aunt made this soup for us, It is soooo Tasty!"
Ingredients
- 3 -4 medium zucchini
- 200 g light cream cheese ( any herb flavoured cream cheese tasted great)
- 1 chicken bouillon cube
- 1 1/2 cups water
- 1 large onion, chopped into small pieces
- 1 tablespoon butter
- 3 large garlic cloves, chopped
- 1 1/2 teaspoons fresh ground pepper
Directions
- Heat frying pan to medium heat.
- Add butter then garlic and onions and cook until the onions become translucent.
- Add zucchini cook until they become a bit soft.
- Add the water.
- Cover the pan with lid and let the mixture cook until the zucchinis become soft.
- using a hand blender or food processor puree the zucchini mixture.
- cream cheese and fresh ground pepper and puree it all together.
- If it is too think or you want it to be a bit more creamy, add a bit of milk or half and half and blend.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (331 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 201.0
- Calories from Fat 134
- 67%
- Amount Per Serving
- %
- Total Fat 14.9g
- 23%
- Saturated Fat 8.4g
- 42%
- Cholesterol 44.8mg
- 14%
- Sugars 7.0 g
- Sodium 447.9mg
- 18%
- Total Carbohydrate 11.5g
- 3%
- Dietary Fiber 2.3g
- 9%
- Sugars 7.0 g
- 28%
- Protein 7.2g
- 14%
Reviews
-
"This was positively divine. I loved it. The butter and cream cheese gave it a lovely smooth, creamy consistency, and it tasted so good. I wish I had doubled there recipe so we could have had extra servings. The recipe didn't state how to prepare the zucchini, so I decided to leave the skin on (for the extra nutritional value), but I sliced them thinly so they would blend a little better. Thank you for sharing your recipe, chantal.brick. Made for Spring 2012 Pick-A-Chef."
By NorthwestGal on April 16, 2012 | 1301078
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