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Zucchini Soup Yum
Zucchini Soup
Course soups stews
Cuisine american
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 2 Zucchini – medium, peeled and chopped
  • 1 Onion – small, chopped
  • 2 cloves Garlic – minced
  • 2 cups Vegetable broth
  • ¼ cup Milk (optional)
  • 2 tbsps Sage – finely chopped
  • to taste Salt Pepper &
Course soups stews
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 Zucchini – medium, peeled and chopped
  • 1 Onion – small, chopped
  • 2 cloves Garlic – minced
  • 2 cups Vegetable broth
  • ¼ cup Milk (optional)
  • 2 tbsps Sage – finely chopped
  • to taste Salt Pepper &
Zucchini Soup
Instructions
  1. Heat 1tbsp oil in a saucepan; add garlic & onions and cook till the onions are translucent, about 5-6 minutes.
  2. Add zucchini; cover and cook for 5 minutes till they are slightly tender.
  3. Add sage & broth; bring to a boil; lower the heat and simmer till the veggie is completely cooked, this shouldn’t take more than 10 minutes. Season with salt & pepper.
  4. You can add milk and simmer for another 3 minutes at this stage to make the soup a little creamy, I added 2% milk.
  5. Use an immersion blender and puree the soup to the consistency of your liking, I left it a little chunky (or use the blender instead). Serve hot with some bread and salad.
Recipe Notes

I served with spinach-pepper quiche & crescent rolls (Pillsbury brand-love the dough boy). This soup is of to Harini (Sunshinemom) @ Tumyum Treats who’s hosting this month’s Monthly Mingle-Soups, an event started by Meeta @ Whats for Lunch Honey.

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