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
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