How to make Flavorful Zucchini Soup
- 2 tbs margarine
- 2 onions, chopped
- 3 tbs chopped fresh dill weed (optional)
- 2 potatoes, peeled and diced
- 8 zucchinis, chopped
- 1 tbs soy sauce
- 1/4 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried basil
- 1/4 tsp ground pepper
- 4 cups chicken broth
- 1/4 cup dry potato flakes
- 1 cup whole milk
In a large saucepan add margarine and onion, saute until translucent.
Add potato, zucchini, thyme, rosemary, basil, and pepper to the pan, cook for 5 minutes.
In a medium-sized pot add broth and bring to a boil.
When broth is boiling, add the zucchini/potato mixture. Reduce heat and simmer about 15 minutes.
Puree the mixture in food processor or blender in batches.
Return to pot, add milk and bring just to just below a boil.
Toss in the instant mashed potato flakes and soy sauce, stir well.
Add seasonings to taste.
Serve hot or cold.
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