garlic-zucchini soup
It's that time of year again! Flooded with zucchini from my small backyard garden. Mixing it in with the garlic and potato I can even get kids to eat it!
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 medium onion, chopped
- 2 tablespoons butter, melted
- 6 cups thinly sliced zucchini (about 2 pounds)
- 4 cups chicken broth
- 4 cloves garlic, crushed
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 2 medium red potatoes, peeled and thinly sliced
- 8 ounces sour cream
- 3 tablespoons chopped green onions
How To Make garlic-zucchini soup
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Step 1Saute the onion in butter in a Dutch oven over medium heat and tender and translucent. Add the zucchini and the next 4 ingredients; bring to a boil. Add the potato; cover and reduce the heat. Simmer for 30 minutes or until the potatoes are tender.
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Step 2Position the knife blade in a food processor bowl; add half of the zucchini mixture, and process 30 seconds or until smooth. Repeat with the rest of the zucchini mixture. Alternatively you can use your immersion blender. Serve the soup warm, or cover and chill.
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Step 3To serve, put the soup in individual soup bowls and top each serving with sour cream. Garnish with chopped green onions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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