Cream of Zucchini and carrot soup

Carolyn Parke

By
@Homemadehappiness

I love summer and all that the harvest time brings. This is my recipe for a yummy way to use zucchini.


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 c
chicken broth
4 medium
zucchini, sliced
3 medium
carrots, shredded
1 medium
onion, chopped
1 Tbsp
parsley, chopped
8 oz
cream cheese
1 c
heavy cream

Directions Step-By-Step

1
pour the chicken broth into a 2-quart size sauce pan. add the zucchini, carrots, and onion. Bring to a boil, then lower heat. Cover and simmer for 20 minutes or until all veggies are soft.
2
strain the vegetables reserving the broth.
3
Add fresh chopped parsley to the broth and simmer while you are puréeing the veggies.
4
Puree the vegetables in a blender and add cream cheese then blend again till mixture is smooth.
5
Stir the puree back into the broth. Add the cream and salt and pepper to taste. Top the soup with a piece of parley for an eye catcher.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy