ZUCCHINI SOUP

On January 16, 2014 by Tina Diep
 

zucchini soupSoups are wonderful to eat during the cold season and they are so easy to make. I make a portion of this soup and eat it as an appetizer during the week, but it is also great as a main dish. making zucchini soup1

Zucchini soup
Serves 8
Print
134 calories
9 g
64 g
8 g
7 g
4 g
236 g
258 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
236g
Servings
8
Amount Per Serving
Calories 134
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 64mg
21%
Sodium 258mg
11%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
6%
Sugars 5g
Protein 7g
Vitamin A
12%
Vitamin C
51%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 3 tablespoons butter
  2. • 1 large onion, sliced
  3. • 1/3 pound (175 grams) broccoli
  4. • 1 lbs (450 grams) zucchini / squash
  5. • 4 cups (1 liter) of chicken stock (vegetarian option: can be substituted with vegetable stock)
  6. • 2 eggs, lightly beaten
  7. • 3 tablespoons parsley, chopped
  8. • 3 tablespoons parmesan cheese, grated
  9. • Salt and pepper
  10. • Olive oil
Instructions
  1. 1. Melt butter in a large stockpot and then add the onions. Sauté about 5 minutes over low to medium-low heat, then turn up the heat slightly and add the broccoli and zucchini. Stir frequently and sauté for another 5-10 minutes.
  2. 2. Add chicken or vegetable stock and bring to boil. Cover with a lid and lower the heat to simmer for about 20 minutes.
  3. 3. Add 1 tablespoon of parsley and puree the soup with a hand held blender until all lumps are gone.
  4. 4. In a small bowl mix together the beaten eggs, Parmesan, and the remaining parsley. Slowly, a little at a time, stir the mixture into the hot soup. This will make the egg mixture stringy in texture (instead of lumpy) and will also make it look pretty.
  5. 5. Serve garnished with a drizzle of olive oil, a dash of cracked pepper, and a sprig of parsley.
Notes
  1. *If you want a creamy consistency, you can also add ¼ cup of cream
beta
calories
134
fat
8g
protein
7g
carbs
9g
more
DiepLicious http://dieplicious.com/
 making zucchini soup2

 

2 Responses to “ZUCCHINI SOUP”

  • I made this tonight and it was delicious. I’m curious, though, what the function of the eggs is—just added protein, or are they there to add texture to the soup, maybe?

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