Pureed Soup Base (Zucchini)

Name: Pureed Soup Base (Zucchini)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 pints
Ingredients: 6 tablespoons olive oil; 3 large onions, thinly sliced; 1/4 cup water; 18 cups thinly sliced zucchini; 2 bell peppers, thinly sliced; 3 garlic cloves, minced; 2 1/4 teaspoons salt; 1/2 teaspoon pepper; 1 cup fresh basil or 1 cup fresh tarragon

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Recipe by luvcookn

This is so convenient to have on hand when you don't want to cook much. Just pull from freezer and doctor it up, however you like.

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READY IN: 1hr

YIELD: 5 pints

UNITS: US

INGREDIENTS

Nutrition

6

tablespoons olive oil
3

large onions, thinly sliced
¹⁄₄

cup water
18

cups thinly sliced zucchini
2

bell peppers, thinly sliced
3

garlic cloves, minced
2 ¹⁄₄

teaspoons salt
¹⁄₂

teaspoon pepper
1

1 cup fresh basil or 1 cup fresh tarragon

DIRECTIONS

Saute veggies, add water and cook until tender. Add herbs.
Puree and pack into freezer containers.
To Make Soup: Combine 1 1/2 cups milk with each pint of puree. Add 1 cup veggie or chicken broth. Add S&P.
Add any leftover chicken or prawns (optional).

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