Arabic · Soup

Zucchini Soup

Name: Zucchini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 0
Cuisine: Arabic
Ingredients: 2 TBSP Butter; 1 TBSP Olive Oil; 1 Large Onion; 1 Garlic Large Garlic Clove; 8 Medium Zucchini sliced into thin rounds; 2 – 3 TSPs of Bauer Instant Gluten Free Organic Vegetable Broth; 1 Liter Water; 2 TBSP Yogurt; Salt to Taste; 1 TSP White Pepper; ½ TSP Garlic Powder

Nice and simple, this zucchini soup recipe is a good way to use up your garden vegetables. It freezes well and is great to have on hand any day of the year.

Prep10 min

Cook20 min

Total30 min

Serves0

CuisineArabic

Ingredients

2 TBSPButter
1 TBSPOlive Oil
1Large Onion (Diced)
1Garlic Large Garlic Clove
8Medium Zucchini sliced into thin rounds
2– 3 TSPs of Bauer Instant Gluten Free Organic Vegetable Broth
1 LiterWater
2 TBSPYogurt (To be added if you aren’t freezing)
Salt to Taste
1 TSPWhite Pepper
½ TSPGarlic Powder

Method

Cook diced onions in butter and olive oil for a few minutes.
Add garlic and cook until fragrant and onions are translucent.
Add sliced zucchini, and season with vegetable stock.
Add salt to your liking and add in one liter of water.
Simmer for 20 minutes until the zucchini is soft.
Use your handheld immersion blender to turn your soup into a smooth purée.
If you want to freeze your soup. You can wait for it to cool down at this point and you can freeze.
Or you can add some yogurt to give it some creaminess and serve.

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