Cream of Zucchini Soup

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If you're a mom on the go, you're likely always looking for recipes that you can freeze or make ahead of time. Cream of zucchini soup is a delicious addition to a fall meal. The soup is rich in fiber and protein, and will go great with entrees like grilled chicken breast or a grilled cheese sandwich. This recipe is low in fat and easy to prepare--the whole family is likely to ask for seconds.

You can make the dish creamy by adding soy or low-fat sour cream, or chicken broth and low-fat butter, so you don't have to use heavier ingredients for the entree to be tasty. You'll need about six medium zucchini to make this tasty soup, so that you'll have enough to save for later. Adding squash or eggplant makes the entree even more nutritious and colorful. The rest of the ingredients you need for the recipe are:

4 garlic cloves
one small onion, chopped
64 oz of fat free, organic chicken stock (or vegetable stock to make the dish vegetarian)
4 tbsp of low-fat sour cream
salt and pepper to taste

Combine the chopped vegetables and broth in a large pot and cook on medium heat. Let the mixture boil, then lower the heat and cover the pot. Simmer the soup for about 20 minutes to help give it a creamy consistency. Take the dish from the heat and add the sour cream. With an immersion blender, mix all the ingredients in the pot until they are smooth. You can add Parmesan cheese to the dish as well for added flavor.

If you want to eliminate cream from the entree altogether, boil one large potato and puree it before adding it to the dish. Then, use the hand blender to make the recipe especially thick and rich.

In addition to eating this entree with grilled lean meat or a sandwich, you can serve this savory treat with grilled garlic bread or roasted vegetables like asparagus, sweet potatoes and carrots. After your family has their fill for the night, pour this delightful zucchini dish into freezer-safe bags so you can freeze it and use it as a make ahead meal for another night. Enjoy!

 

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