Zucchini Potato Soup Recipe

Listing Results Zucchini Potato Soup Recipe

WebChop your zucchini and potato. Heat up the olive oil in a large saucepan over medium heat. Add in your onion, garlic, zucchini and potato and sauté for 5 …

Rating: 5/5(43)
Total Time: 30 minsCategory: Dinner, Lunch, Main, SoupCalories: 122 per serving

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Web2 zucchini chopped 10 oz (300 g) fresh green beans sliced into 1-inch pieces 10 oz (300 g) cauliflower florets 4 cups chopped …

Rating: 5/5(5)
Total Time: 1 hrCategory: SoupCalories: 124 per serving1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, carrots and celery. Sauté until they begin to soften, about 8 minutes.
2. Add the garlic and sauté until fragrant, about 30 seconds. Then add the zucchini and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
3. Throw in the cauliflower and cabbage leaves. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, season with the buillion and cayenne. Taste test and season with salt and pepper.
4. Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 20 minutes. Add the spinach leaves and stir through until wilted.

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WebInstructions. In a large saucepan, melt the butter and add the olive oil, onion, garlic and zucchini. Saute until until softened. Add the …

Rating: 5/5(1)
Total Time: 20 minsCategory: SoupCalories: 153 per serving1. In a large saucepan, melt the butter and add the olive oil, onion, garlic and zucchini. Saute until until softened.
2. Add the stock and cover tightly. Cook on medium until the zucchini is very soft, about 10 minutes.
3. Turn off the heat and carefully use immersion blender to puree the soup. .
4. Turn heat back on once pureed and heat to serving temp. Garnish with parsley, Parmesan or julienned zucchini.

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Web2 pounds zucchini squash (about 2 medium) trimmed and sliced 1 teaspoon oregano sea salt black pepper freshly ground 1 clove garlic 2½ cups vegetable stock 4 ounces feta cheese crumbled ½ cup …

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WebSoup is the perfect stick-to-your-ribs meal, but many recipes are carb-laden with ingredients like potatoes, grains, and pasta. If you're looking to cut carbohydrates, without sacrificing flavor, these 15 low

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WebAdd the potatoes and cauliflower and saute for 10 mins with the pot covered. Stir every 3-4 mins. Stir in the leeks, garlic, salt, pepper and thyme and saute …

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WebChop vegies as roughly as you like. Saute with a tablespoon of butter. Add enough water to cover, add stock cubes. Cook until tender. Blend and mash the vegies (with fluid still in …

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Web2 cups chopped zucchini 2 tablespoons dried minced onion 1 cup boiling water 1 teaspoon chicken better than bouillon 1 tablespoon olive oil ¼ teaspoon salt ⅛ teaspoon pepper ¼ teaspoon thyme ½ cup sharp …

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WebSpiralize zucchini using the medium blade (not the very smallest one). Set aside. Heat oil in a large pot over medium heat. Cook onion until tender. Add chicken (if raw) and cook until browned, about 5 …

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WebAdd in cabbage, zucchini, and mushrooms with more salt until the vegetables soften slightly, about 2-3 minutes. Now, add in the vegetable broth, crushed tomatoes, …

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WebPeel and cut the zucchini into pieces that are about half an inch (1-1.5 cm) thick. Use a spoon to remove the seeds. Place in a colander and add a sprinkle of salt. …

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WebHow to Make Low Carb Scalloped Zucchini. Slice the zucchini into coins and discard the ends. Heat some olive oil in a cast iron skillet or oven-proof pan, and sauté the zucchini. Stir frequently, while …

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WebUsing the hasselback technique--cutting partially into a whole fruit or vegetable every 1/2 inch or so--gives you an easy way to sneak lots of flavor into this healthy …

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WebCook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until …

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WebAdd the coconut milk, water, the curry paste, and the parsley. Simmer for a few minutes. Mix well, then add the chicken and simmer until the chicken is cooked …

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WebThese crunchy zucchini fries taste like the deep-fried version without the oily calories or mess! Whisk eggs in a small bowl. Combine parmesan cheese, almond flour …

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WebInstructions. Heat oil (butter) in a pot. Add the onion and garlic and cook for 2 minutes, stirring frequently. When the onion and garlic have started to soften add the …

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Frequently Asked Questions

What is the best zucchini recipe?

Our 20 Best Zucchini Recipes

  • 5 Ultra Easy Zucchini Recipes. Mom's Zucchini Bread Muffins. ...
  • ‘Oodles of Zoodles! 3 Delicious Recipes with Zucchini Noodles. ...
  • Our 4 Favorite Healthy Zucchini Recipes. Honey Mustard Salmon with Summer Vegetable Salad. ...
  • Zucchini Soup Recipes. Tortilla Soup. ...

How do you use zucchini in soup?

Instructions

  • Wash all zucchini and dice 2 lbs into big chunks and grate 1/4 lbs with a cheese grater. ...
  • Preheat a large pan over medium-low heat and once hot add a little bit of olive oil and then stir-fry the sliced almonds in the olive oil until golden brown. ...
  • Remove the browned sliced almonds from the pan and set aside.

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How to make zucchini soup?

Instructions

  • In a pot set over medium heat, melt the butter.
  • Add the onion and garlic and sauté for 5 minutes until soft and translucent.
  • Add the zucchini and basil then season with salt and pepper. ...
  • Pour in the stock and season with salt and pepper. ...
  • Transfer to a blender and add the baby spinach.
  • Blend until the soup is completely smooth. ...

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How many calories in zucchini soup?

What is my Recommended Daily Intake (RDI)? There are 45 calories in 1 cup of Zucchini Soup. Calorie breakdown: 54% fat, 34% carbs, 12% protein. Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen.

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