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Creamed Zucchini Soup

chef.jackson's picture
Ingredients
  Zucchini 2 Cup (32 tbs), grated
  Water 2 Cup (32 tbs)
  Dried minced onion 1 Tablespoon
  Chicken bouillon cubes 2
  Pepper To Taste, grated
  Garlic powder 1 Teaspoon
  Dill weed 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Evaporated milk 13 Ounce
  Water 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
Directions

In a 2-quart casserole combine zucchini, water, onion, bouillon cubes, pepper, garlic powder, dill-weed, and nutmeg.
Microwave for 8 minutes on high.
Puree in blender.
Pour back into bowl.
In a small dish combine the cornstarch with the 1/2 cup water, mix well.
Pour into the puree, add the can of milk, and microwave the entire mixture until thick, for 5-8 minutes on high.
Refrigerate to cool.
Serve as a cold soup with garnish of paprika and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Freezed
Dish: 
Soup
Ingredient: 
Zucchini
Servings: 
4

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4.41389
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 188 Calories from Fat 65

% Daily Value*

Total Fat 7 g11.4%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 26.7 mg8.9%

Sodium 575.5 mg24%

Total Carbohydrates 24 g7.9%

Dietary Fiber 1.5 g6.1%

Sugars 12.2 g

Protein 8 g15.8%

Vitamin A 8.3% Vitamin C 26.6%

Calcium 28.4% Iron 6.4%

*Based on a 2000 Calorie diet

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Creamed Zucchini Soup Recipe