#zucchinisoup

[cook4yourself]

Zucchini Spicy Soup

Category: Soups Cuisine: American

Quantity : 8 servings Time: Preparation: 30 minutes. Cooking for 40 minutes. Calories: 224 kCal

Ingredients: Garlic — 5 cloves White onion — 180 grams Zucchini — 1 kg (5-6 pieces) Yesterday's white bread — 100 grams Jalapeno pepper — to taste or half pepper Cilantro leaves — 20 grams Mint leaves — 20 grams Olive oil for frying — 4 tablespoons Beef or vegetable broth — 500 ml Water — 200 ml Lemon juice — 20 ml Salt to taste

Description: Zucchini Spicy Soup is a light spicy soup from the American cuisine. If you have a garden and you grow zucchini and don't know where to put them anymore, then this soup is your salvation. I don't like big zucchini myself, as my mother always added them to her stew, but this spicy soup opened a new taste for me. Spicy mashed soup based on young zucchini, onion and jalapeno pepper will make your lunch perfect. We cook on beef broth, if you are a vegan, then use vegetable broth, I am sure that it will not spoil the taste. The soup is ground in a blender or use an immersion blender.

Recipe here: https://cook4yourself.com/soups/zucchini-spicy-soup/ Android app here: https://play.google.com/store/apps/details?id=com.cook4yourself.android iOS app here: https://apps.apple.com/us/app/cook4yourself/id1561606000 Support Patreon here: https://www.patreon.com/cook4yourself

#cookforyourself #cook4yourself #cookapp #ilovecook #foodblogger #food #cook #foodie #tasty #delishes #chef #homecook #recipes #soup #americansoup #america #zucchini #zucchinisoup #spicysoup https://www.instagram.com/p/CY2x0VJqFTn/?utm_medium=tumblr

[startingover2108]

Yesterday’s lunch (June 9th 2019)

Zucchini soup, Chicken in mushroom and cheese with cabbage salad

Studying for my exam

[mylifecookbook]

(via Zucchini Soup - a easy, cheesy, low carb soup using garden zucchini!)

https://mylifecookbook.com/cheesy-zucchini-soup/

[erumpereblog]

My homemade zucchini soup with potatoes, turmeric and coconut milk for lunch on a cold fall day. ☺️💚🙌🏼 🥥🥒🥔🥄 . . . . . #viennafoodie #cleaneating #like #healthydinner #healthyfood #veganfoodshare #onthetable #yum #foodstagram #instagood #lunchordinner #homemade #plantbased #zucchinisoup #healthyeating #healthylifestyle #healthcoach #lovetoeat #foodblogger #foodiesofinstagram #foodphotography #positivevibes #vegansofig #veganeats (at Vienna, Austria) https://www.instagram.com/p/B3NMD58ogE2/?igshid=1khmcf5ggx704

[freshcravings]

The perfect soup to warm you up this winter!  Zucchini & Chorizo Soup With Haloumi

[lastdaysm1hirado]

This silky gingered zucchini soup is a creamy and flavorful dish that's perfect for a cozy keto meal. With the warming flavors of ginger and garlic, it's a comforting bowl of soup that's both nourishing and delicious.

Ingredients: 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 4 medium zucchinis, chopped. 3 cups vegetable broth. 1/2 cup full-fat coconut milk. Salt and pepper, to taste. Optional garnish: chopped fresh cilantro or parsley, coconut cream, toasted pumpkin seeds.

Instructions: Set the olive oil in a big pot over medium-low heat. When you add the chopped onion, cook for about 5 minutes, or until the onion turns clear. Grate the ginger and mince the garlic into the pot. Cook for another minute or two, until the smell is nice. Put the chopped zucchini in the pot and cook them for 5 to 7 minutes, until they start to get soft. Add the vegetable broth and bring to a boil. Then lower the heat and let it simmer for 10 to 15 minutes, until the zucchinis are soft. Puree the soup until it is smooth and creamy with a regular or immersion blender. Add the coconut milk and season with pepper and salt to taste. You can make the soup the consistency you want by adding more water or vegetable broth. If you want, you can serve the soup hot with chopped fresh parsley or cilantro, a drizzle of coconut cream, and toasted pumpkin seeds on top. This creamy ginger-garlic zucchini soup is a great keto-friendly meal that will warm you up.

Prep Time: 15 minutes

Cook Time: 25 minutes

Gemma Kneale

[carlottamanaigo]

This zucchini soup is a family favorite because it's easy to make and tastes great. It's simple to make only five ingredients and great for a comforting meal.

Ingredients: 4 medium zucchinis, chopped. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup heavy cream.

Instructions: Place chopped zucchinis, onion, garlic, and vegetable broth into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until zucchinis are tender. Using an immersion blender, blend the soup until smooth. Stir in heavy cream. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

cik audio video

[mibearguy]

Enjoy the smooth, creamy texture of this vegan bisque, which has roasted garlic and zucchini mixed with coconut milk for a full, rich flavor.

Ingredients: 4 cloves garlic, roasted. 2 medium zucchinis, chopped. 1 onion, diced. 1 potato, diced. 4 cups vegetable broth. 1 cup coconut milk. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Wrap the garlic cloves in foil and roast for 20 minutes, or until soft. In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent. Add chopped zucchinis and diced potato, cook for 5 minutes. Squeeze the roasted garlic from its skin into the pot. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender. Using an immersion blender, blend the soup until smooth. Stir in coconut milk and season with salt and pepper. Simmer for an additional 5 minutes. Serve hot and garnish with a drizzle of coconut milk and freshly cracked black pepper.

Prep Time: 15 minutes

Cook Time: 35 minutes

Icset 2018