YUMMERS ZUCCHINI SOUP
This soup is so easy... but so good. A friend gave it to me years ago so I could use up the zucchini in the garden. It freezes well too for those cold winter nights..but makes a great light summer meal.Garnish with sour cream and or parmesan cheese ( I prefer the sour cream).
Provided by advoc84kids
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in pot, cook on medium low heat until tender ( approximately 35-45 minutes).
- Let cool slightly.
- Blend soup mixture in blender.
- Reheat.
- Serve with dab of sour cream/ parmesan cheese or both on top.
- One word of caution, do not fill the blender too full with hot soup, the lid will explode from heat expansion., I know I learned this the hard way.
Nutrition Facts : Calories 139.3, Fat 5.2, SaturatedFat 1.6, Cholesterol 4.1, Sodium 735.8, Carbohydrate 15.6, Fiber 4.4, Sugar 11.6, Protein 10.1
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