This is a terrific homemade soup for vegans and vegetarians too. It's low in calories and low in fat. Perfect to serve on cool days.
Cook up a big pot and freeze a batch for a no-fuss lunch or dinner. So easy and so delicious when you yell "soups on" it will surely bring the gang to the table pronto!
Cream of zucchini soup is truly a versatile soup for any season, serve this soup as a light meal or offer it as the first course during your busy weekdays. Enjoy!
Cream of Zucchini Soup
- 1 Tbsp. olive oil
- 1 onion -chopped
- 2 celery stalks - chopped
- pinch crushed red pepper
- 5 to 6 (7 inch) zucchini - peeled, chopped
- 2 cups vegetable stock
- 2 cups water
- 1 tsp. salt
- 1/2 cup fresh parsley -chopped
- Parmigiano- Reggiano grated cheese
In a large soup pot, heat olive oil. Add and saute chopped onions and celery for about 5 minutes, until onions turn golden brown. Add a pinch of crushed red pepper.
Add vegetable broth, water, salt, parsley and chopped zucchini.
Bring to boil. Cover and simmer for 10 minutes.
Turn off heat and allow soup to cool down a few minutes before you puree.
Transfer in small amounts to a blender or use an immersion hand blender to puree.
Ladle soup into bowls and top with a teaspoon of parmesan cheese on top. Serve.
Serves 4 to 6