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Zucchini Soup Recipe

Home > Adelaide > Recipes
by Sara K (subscribe)
Adelaide local who loves her city
Published June 10th 2011
Zucchini Soup
Serves 6-8

2 kilograms of zucchinis,1 onion, 2 cloves of garlic,
4 cups of vegetable or chicken stock, few dashes of
worcestershire sauce, 1/2 cup of light cream, handful
of peppercorns and salt to taste.



Wash and cut the ends from the zucchini then chop
roughly. Leave the skin on the zucchini as it's not only good for you it adds great colour to the soup. Chop onion and garlic, Heat olive oil in a large pot and fry zucchini, onion, peppercorns and garlic. Be sure not to burn the garlic.



Once these veggies have softened, add Worcestershire
sauce and cook for a few minutes. Then add stock,
bring to the boil then simmer for a further 20
minutes until the zucchini is thoroughly cooked.
Add salt to taste then allow to cool down slightly.
Blend in electric blender in batches until smooth,
repeating the blending if necessary.

Bring back to a simmer on the stove and stir in
half a cup of cream. Serve with crusty bread and a dash
of cream.
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Why? Delicious home made winter warmer
When: Anytime
Where: At home
Cost: Around $1.00 per serve
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Comments
mmmmm definitely trying this on the weekend!
By Chelsea Ayling - senior reviewer
Wednesday, 15th of June @ 08:55 am
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