Healthy and tasty is now in! And a perfectly creamy and silky zucchini soup proves that going green is always a good choice! This, is extremely rich in nutritionist, famous garden jewel zucchini, is all you need during a long and hot summer day. Whether you want a quick lunch or a family dinner, this delicious zucchini soup recipe is always good to have in your cookbook!
The mighty zucchini is simply fantastic! It is high in nutrients and very necessary antioxidants to aid in digestion, and most importantly it can improve heart health and even reduce blood sugar levels and more. Add to that, it is ready in a few minutes, why wouldn’t you try it!
Instead of letting that big green squash go to waste, you can transform it into a comforting and nutritious soup in no time at all. In fact, once you know how to make zucchini soup, you’ll want to do it again and again throughout the year.
by Rayan
Cream Cheese Zucchini Soup
Ingredients
Ingredients
- 1 onion, cut into quarters
- 1 garlic clove
- 500 g zucchini, cut into pieces
- 500 g water
- 1 tbsp vegetable stock paste
- 1/2 tbsp salt
- 1 pinch ground black pepper
- 10 g butter
- 40 g cream cheese
Instructions
Preparation
- Place onion and garlic into TC bowl and chop 5 sec/speed 5. Scrape down the sides of the bowl.
- Add zucchini, water, stock paste or 2 tsp stock powder, salt and a pinch of black pepper and cook 15 min/ 100C / Speed 1. Tip: For a thicker soup, add 1 potato peeled, and cut into 1cm cubes.
- Add butter and cream cheese and blend for 1 minute on speed 4. Allow cooling below 60C.
- Blend again for 45 seconds on speed 6. Season to taste and serve hot.
