GARLIC AND ZUCCHINI SOUP
There is no hiding the garlic flavour in this lusciously smooth soup - fresh zucchini from the garden (or your neighbour's!) is a wonderfully seasonal base for a creamless, creamy pot of goodness that is packed with nutrients and taste, not fat!
Provided by YummySmellsca
Categories Lunch/Snacks
Time 1h15m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy pot, warm the oil over medium heat.
- Add the onions and cook on medium-low heat for about 5 minutes, until soft.
- Add garlic and cook 5 minutes longer - don't brown the garlic, just cook to soften.
- Add the zucchini and cook, stirring occasionally, until beginning to tenderize.
- Pour in the wine and stir to incorporate, then add the broth and bring to a simmer.
- Reduce the heat and simmer, uncovered, 45 minutes.
- Puree smooth using either an immersion blender or in batches with a regular blender to puree.
- Stir in ginger, pepper and salt.
- This soup is better after a night in the refrigerator!
Nutrition Facts : Calories 105.7, Fat 5.1, SaturatedFat 0.8, Sodium 19.2, Carbohydrate 12.1, Fiber 2.3, Sugar 5.1, Protein 3.1
ZUCCHINI AND BASIL SOUP
Blend a little potato into this soup for a rich and creamy texture.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.
SILKY ZUCCHINI QUINOA SOUP WITH ROASTED GARLIC
I had too much zucchini on my hands (again) and after scouring the internet for recipes, I "blended" the best ideas together with some of my favorite tricks to create this amazing soup. Ha ha ha.
Provided by Itneedslemonjuice
Categories Lactose Free
Time 1h25m
Yield 1 Pot of Soup
Number Of Ingredients 12
Steps:
- First remove the loose skin off the garlic. Then, cut the tops off of the garlic heads, brush them with oil, and wrap them on foil. Roast at 400 for 40 minutes.
- While the garlic roasts, saute the onions and zucchini.
- Once they are translucent, add the quinoa, dill, and water. When the water is warm enough, mix in the stock base. Cook until quinoa is cooked through.
- Take out off the heat and use an immersion blender to puree the soup. When the garlic is done, squeeze it from the bottom so the roasted garlic pops out the top. The roasted garlic along with the tofu,lemon juice, salt, and pepper to the soup and puree it again. Taste and adjust the seasonings to your liking.
- If you do not have an immersion blender you can carefully remove the soup and use a standing blender. However, please be careful as blending hot soup can create quite a mess.
Nutrition Facts : Calories 899.1, Fat 25.8, SaturatedFat 3.5, Sodium 4757, Carbohydrate 134.5, Fiber 15.3, Sugar 22.2, Protein 42.7
EASY STIR-FRIED ZUCCHINI AND GARLIC
Make and share this Easy Stir-Fried Zucchini and Garlic recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Free Of...
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, saute the zucchini, garlic and Italian seasoning in oil and butter, until zucchini is crisp-tender, about 5 minutes.
- Season with salt and pepper, then sprinkle with Parmesan cheese.
- Serve immediately.
CREAMY ZUCCHINI GARLIC SOUP
Don't let the amount of garlic scare you, this comes out with a nice but not overpowering garlic flavor which pairs wonderfully with the zucchini. This soup is delicious as soon as it's made but it's so much better the next day!
Provided by Donna Graffagnino
Categories Cream Soups
Time 45m
Number Of Ingredients 8
Steps:
- 1. Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on low heat for about 20 minutes, or until the onion is soft and translucent. Don't let the garlic brown.
- 2. Add the zucchini to the onions and garlic and cook until it begins to soften, about 10 minutes.
- 3. Add the chicken broth and bring to a low boil. Reduce heat and simmer at a medium-low heat for 45 minutes.
- 4. Remove from heat and blend zucchini with an immersion blender until creamy. You can also transfer, in batches, mixture to a blender to puree. Let mixture cool a bit before blending in mixer and only fill blender 1/2 full per batch.
- 5. Add ginger, white pepper, and creole seasoning. Taste before adding salt, it may not need it. Ladle into a bowl and serve with garlic bread.
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