I wanted to share this recipe with you since the weather is turning cooler and soups are always perfect for a fall evening!
This creamy zucchini soup recipe is so easy and doesn’t take long to prepare.
Zucchini is low oxalate and is such a versatile ingredient.
I sauté zucchini for an easy side dish, make zoodles instead of noodles, bake zucchini bread, and use zucchini in vegetable or chicken soup.
It’s low in calories and fat, can be eaten raw or cooked, has a high water content and is low in oxalates.
Creamy Zucchini Soup recipe
Tools Required:
- large stock/soup pot
- knives
- cutting board
- immersion blender
Ingredients:
- 3 medium zucchini cut into chunks
- 2 tablespoons of butter
- 1 small yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon basil
- 1 teaspoon of *Herbs de Provence spice
- 1 teaspoon onion powder
- 5 cups chicken broth
- 1/2 cup half and half
Directions:
Sauté zucchini, onion, garlic, and butter in soup pot until zucchini is soft and onion is translucent.
Add chicken broth and bring to a boil.
Remove from heat and blend with immersion blender, add half and half and return to a low heat.
Top with a sprinkle of parmesan cheese and additional salt and pepper as needed.
Notes:
Herbs de Provence haven’t been tested and contain varied ingredients.
The Herbs de Provence I use from The Spice Hunter contains thyme, rosemary, basil, marjoram, sage, fennel, and lavender.
