Zucchini soup recipes

Zucchini soup recipe

I was really pleased with this soup! They had similar soups,

But this was the addition of paprika, tomato & a few other ingredients,

All making this very special!

Ingredients

1 1/2 teaspoons paprika 1 lb young Zucchini (a little more okay, I used about 1.1 lb) about 6 cloves, but less if you do not want the flavor of garlic so strong (or 2 tbsp olive oil, roasted garlic, minced 3 tablespoons) 1 cup heavy cream 1/2 cup grated 7-8 oz. fire roasted tomatoes 1/2 teaspoon onion powder chicken broth, parmesan cheese (or vegetable broth) Bacon and Parmesan cheese

Directions

Preheat the oven to 400F.   Putting paprika in a small pan on the stove over medium heat to toast for about 5 minutes. Meanwhile, slice of Zucchini.   Toss zucchini slices with 1 tbsp of olive oil and toasted paprika.   Spread on a baking sheet and bake in oven for 10 minutes.   Put the courgettes in a blender and blend until smooth.   1 tbsp olive oil in a bowl of soup on the stove to heat.   Add garlic and Cook, stirring constantly, for about 30 seconds.   Turn the heat between the low and medium (3 out of 10 on my stove).   Add Zucchini then heavy cream, mix.   Once fully warmed up, add the cheese. Mix, continue heating until molten.   Add the onion powder and fire roasted tomatoes (chopped up to any size you want). Stir and cook until heated through all.   Add the broth, thin soup to desired consistency, mix, bake for about 5 minutes.   Serve topped with Bacon and Parmesan cheese crumbles.

Zucchini Chicken soup

A very filling soup, great for dinners, use of Extra herbs!
Ingredients

1 chicken carcass 4 cups water 2 sprigs fresh thyme 2 tbsp olive oil 1 medium onion 1 small stalk celery 2 cloves of garlic 1 clove carrots 2 cups pasta shells 2 courgette 1 chicken breast cooked salt pepper

Directions

Take out the chicken breast roast chicken and put the chicken bones, and any other pieces in a large microwave oven dish with water and thyme.   Cover and cook for 10 minutes on high. While it is cooking, begin the preparation of the TSA.   Finely chop the onion and FRY in oil. Add a little salt to help TSA the season as they are cooking.   Cut the celery into strips and then cut into cubes. Add the onion.   Peel and core at about the same size as the celery of the cube. Add to the pot.   Add the crushed garlic.   In this period should be finished stock-unless you're particularly fast at veg prep!   Strain the broth over vegetables.   Add pasta shells or whatever you happen to have dough.   Cut the chicken breast and pick off any good bits of chicken bones drained. Add to the pot.   Simmer for as long as it takes to cook pasta season to taste with salt and pepper.   Add more water if necessary. I needed to add a little more water after about 10 minutes.   Slice Zucchini lengthwise. Cut into triangular pieces.   In the last 5 minutes of cooking, add the zucchini.

Rosemary Zucchini soup

Soup Canada will hoping for a bumper crop of zucchini in the garden. Its creamy texture comes from rice, not cream. To make it easier, strain the soup through a strainer after pureing.
Ingredients

extra virgin olive oil 2 tbsp 2 stalks of celery, 1 chopped onion, chopped 3 cloves garlic, chopped 2 tsp fennel seeds 1/2 teaspoon salt 1/2 teaspoon Pepper 3 Zucchini, chopped 1 1/2 teaspoons fresh rosemary, minced 2 1/2 cups chicken stock 3 tablespoons sodium-free dietary salts long-grain rice of rice vinegar, 1 1/2 teaspoons

Directions

In a large saucepan, heat the oil over medium heat.   Fry the celery, onion, garlic, fennel seeds, salt and pepper, stirring occasionally for 5 minutes or until softened.   Stir in zucchini and Rosemary; Bake for 6 minutes.   Add the broth, 2 cups water and rice. Bring to boil.   Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender.   Stir in rice vinegar; Let cool slightly.   In batches in a blender or food processor pure soup until smooth.   Make-ahead: let cool for 30 minutes; keep in the refrigerator in an airtight container for up to 2 days.   Heat in saucepan.

Chilled minted courgettes soup
Great for summer!
Ingredients

1 tsp olive oil 1/4 lbs 1 Zucchini, sliced thin 3 cups water 3/4 cup plain yogurt, whisked until smooth 1/4 cup fresh mint leaves, washed, dried and chopped fine spun

Directions

Heat oil In a medium saucepan over medium-low heat until hot but not smoking and saut a third of Zucchini, stirring occasionally, until golden Zucchini and Add remaining water and simmer until Zucchini are very tender, about 15 minutes.   Cool the mixture slightly and puree in a blender in batches until smooth, transfer to a bowl.   Mix in yogurt, mint, salt and pepper to taste.   Chill soup, covered, at least until cold, about 6 hours and up to 1 day (after that, he loses the taste fresh).   Before serving, season with salt and pepper if necessary.

French Zucchini soup
One of our friends who lives In France sent us this recipe by saying that it is possible to find this recipe soup In every home.
Ingredients

1 cup chicken 1 small Zucchini (sliced) 1 small onion (sliced) 1 clove garlic (minced) 1 teaspoon parsley (chopped) stock 1 pinch of salt, cumin and pepper cheese cow laugh 1

Directions

Place everything except the cheese in a pot, cover and simmer for 15 minutes.   Add cheese and purée.

Hot And Sour Soup of Iraq
This is a great way to light with all flavors of Iraq to use up leftover legumes and cereals!
Ingredients

3 tbsp garlic cloves 3 olive oil, chopped 1 lb tomatoes, chopped or 1 (14 ounce) can diced tomatoes 1/4 teaspoon hot red pepper flakes, 1 1/2 lbs Zucchini, diced 2 cups of vegetable stock 2 tbsp lemon juice 1/4 teaspoon sugar, salt and pepper

Directions

Heat 2 tablespoons oil in a saucepan.   Add the garlic and cook over low heat for about 30 seconds.   Add tomatoes, pepper flakes, salt and pepper and cook over medium heat for about 5 minutes.   Add the zucchini and chicken broth; Cook over low heat for about 15 minutes or until the squash is tender.   Add sugar and lemon juice.   Serve hot, cold or at room temperature, drizzled with a tablespoon of olive oil.

View the original article here