Creamy Zucchini Soup

Recipe by canarygirl
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a large soup pot.
  • Sauté sliced garlic until golden, then add remaining vegetables and sort of"stir fry" it for about 3 minutes.
  • Add water, bouillon cubes, salt and pepper.
  • Bring to a boil, cover and reduce heat to med-low.
  • Simmer for about 20-30 minutes until veggies are very tender.
  • Remove from heat, add evaporated milk.
  • Using a hand blender, puree soup until smooth.
  • Adjust salt and pepper.
  • Serve with grated cheese and croutons.
  • Note:You can add whatever vegetables you have on hand to this--spinach, broccoli, cauliflower, asparagus, etc.
  • For a special soup, boil 1 lb shrimp (in their shells), reserving broth for cooking the soup.
  • Prepare soup the same way, adding cooked (peeled) shrimp the last minute of cooking (just to heat through).
  • Reserve 1/4 lb of shrimp for garnish.
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