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Creamy Zuchinni Soup
At a Glance
- Total
- 40 min
- Servings
- 4.00 bowls, serving(s)
Categories
- Soup
Cooking Method
- Stovetop
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Creamy Zuchinni Soup brings together 3 -4 medium zucchini, 200 g light cream cheese (any herb flavoured cream cheese tasted great), 1 chicken bouillon cube in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Frying pan with lid, hand blender or food processor
Ingredients
- 3 -4 medium zucchini
- 200 g light cream cheese (any herb flavoured cream cheese tasted great)
- 1 chicken bouillon cube
- 1 1/2 cups water
- 1 large onion, chopped into small pieces
- 1 tablespoon butter
- 3 large garlic cloves, chopped
- 1 1/2 teaspoons fresh ground pepper
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Instructions
Heat frying pan to medium heat.
Add butter then garlic and onions and cook until the onions become translucent.
Add zucchini cook until they become a bit soft.
Add the water.
Cover the pan with lid and let the mixture cook until the zucchinis become soft.
using a hand blender or food processor puree the zucchini mixture.
cream cheese and fresh ground pepper and puree it all together.
If it is too think or you want it to be a bit more creamy, add a bit of milk or half and half and blend.
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