Yellow Zucchini Soup
recipe

A delicious and creamy vegetable soup that makes use of frozen treasures and cream cheese. Perfect for spring rains.
Preparation Time: 30 minutes
Serving Size: 4-6 servings

Ingredients:

- 2 medium yellow zucchinis
- 0.5 liters water
- 2 teaspoons vegetable bouillon powder
- Oil (canola or similar)
- 1 large or 2 small yellow onions
- 2 or more garlic cloves
- 1 red chili pepper
- 1 package (200 g) garlic herb cream cheese
- About 20 drops of chipotle Tabasco
- Fresh or dried herbs, such as tarragon, chervil, or a Provençal mix
- Salt and black pepper

Instructions:

1. Chop the zucchinis and bring them to a boil in vegetable bouillon.
2. Heat oil in a pan and sauté the chopped onions, garlic, and chili pepper until soft.
3. Pour the sautéed ingredients into the pot with the zucchinis and cook until the zucchinis are tender.
4. Blend the soup until smooth.
5. Return the pot to the heat, add the cream cheese, and stir until the cheese is melted and the soup is creamy.
6. Season the soup with chipotle Tabasco, herbs, salt, and black pepper. Taste and adjust as needed.
Nutritional Information (per serving):
Calories: 150 kcal
Protein: 5 g
Carbohydrates: 10 g
Fats: 10 g
Fiber: 3 g

Reviews: 3.19 (422 reviews) ★★★★★ share