How To Make Good Enough to Eat :: Cold Zucchini Soup

It’s a million degrees here. Like seriously a MILLION. I’m wilting like some precious flower because it’s just TOO damn hot to do anything. Oh and we don’t have air conditioning because climate change hadn’t turned our town into an OVEN yet when we bought our house…
So yeah. Hot.

How To Make Good Enough to Eat :: Cold Zucchini Soup



ingredients

1 onion, chopped
1TB Butter
3-4 medium zucchinis, chopped– I used 3/4 of a HUGE one, only because I forgot to pick it and it got massively large. Also, the more zucchini, the thicker the soup. Your choice.
1 garlic clove, chopped
1 tsp of thyme – dry or fresh
3-4 cups of chicken broth
Greek yogurt or sour cream

directions

Heat the butter until melted in a medium sized soup pot. Once the butter has gotten hot, add onions and season with salt.
Once the onions have gotten soft, add the garlic and cook for a few minutes more. Add in the thyme and zucchini, cook for an additional 3-4 minutes, then fill the pot with the chicken broth and cover.
Let come to a boil and then simmer until the zucchini is soft (about 15 minutes).
Once the soup has cooked, use a stick blender, food processor or standard blender to zip the soup into a smooth consistency. If you’re doing this in the blender or FP, do it in batches.
Once the soup is smooth put it in the fridge to chill. When cold, serve with a dollop of greek yogurt or sour cream as garnish.
Enjoy!
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