Zucchini Soup
A quick and easy soup that has a silky texture and a deep comforting taste. You will feel an exceptional sense of satisfaction sipping this zucchini soup.
How to make Zucchini soup?
It is so easy to make, heat onion and oil in a large pot over medium heat, until translucent, add the potatoes and diced zucchini, cover up and cook for about 7 minutes. Stir in water and chicken bouillon, season with freshly grated white pepper and simmer, covered for 20-25 minutes. Puree the soup in a blender and add the cream. Adjust salt to taste and serve.
Ingredients needed:
- Zucchini
- onions
- Sunflower or canola oil
- 1 potato
- water
- Heavy cream
- Freshly grated white pepper
- Chikcen bouillon cube
- salt to taste
Zucchini Soup
Description
A quick and easy soup that has a silky texture and a deep comforting taste. You will feel an exceptional sense of satisfaction sipping this zucchini soup.
Ingredients
- 1 kg./2 lb. 4 oz. zucchini diced
- 3 medium-sized onions minced
- ¼ cup sunflower or canola oil
- 1 medium-sized potato peeled and diced
- 3 cups water
- 1 chicken bouillon cube
- 1 teaspoon salt
- ½ cup heavy cream
- A dash of freshly grated white pepper
Instructions
- Pour the oil into a large saucepan and set on medium heat. Add the onions and cook until translucent.
- Add the potato, zucchini, and salt to the onions and cook over medium heat for 7 minutes.
- Add the water, chicken bouillon, and white pepper to the saucepan. Once the mixture boils, reduce heat to low, cover the pot and simmer for 20 minutes
- Blend the mix with an electric blender.
- Add the cream to the mix and cook on low heat for 3-4 minutes. If the soup is too thick, add some more water. Serve and enjoy!
Notes
If you make this recipe, leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine
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