Step-by-Step Guide to Make Favorite Amazing Zucchini Soup

Amazing Zucchini Soup. Here is how you cook it. Melt butter in a pot over medium heat. Great recipe for Amazing Zucchini Soup.

And the combination of zucchini, veggie broth and coconut milk in this soup is a real hit! In a Dutch oven, brown sausage with onion; drain excess fat. In a large saucepan, melt the butter in the olive oil.

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, amazing zucchini soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Amazing Zucchini Soup is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Amazing Zucchini Soup is something that I’ve loved my entire life. They are nice and they look wonderful.

Here is how you cook it. Melt butter in a pot over medium heat. Great recipe for Amazing Zucchini Soup.

To get started with this recipe, we have to first prepare a few ingredients. You can cook amazing zucchini soup using 13 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Amazing Zucchini Soup:

1. {Prepare of zucchini (3 medium-sized ones weighed 1000g).
2. {Get of margarine for frying.
3. {Get of salt.
4. {Take of ground black pepper.
5. {Get of vegetable broth.
6. {Get of thyme (a twig will do).
7. {Prepare of coconut milk.
8. {Take of safran threads.
9. {Take of other dried herbs.
10. {Get of basil.
11. {Make ready of oregano.
12. {Get of rosemary.
13. {Get of parsley.

Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth. Taste for salt and pepper and adjust to taste. A perfect no-cook soup for a hot summer day!

Instructions to make Amazing Zucchini Soup:

1. Rinse zucchini and lay on chopping board.
2. Cut off stems and slice any way you like.
3. Add cooking margarine to frying pan.
4. Heat skillet and lay zucchini slices in flatly, neatly packed next to eachother.
5. Let brown, then flip to other side.
6. Place into pot where you will be continuing adding the rest of the ingredients to.
7. Salt and pepper them.
8. Now continue with the other uncooked zucchini in the same way until all are done and in the pot.
9. Add thyme, other dried herbs and vegetable broth to pot.
10. Let bubble for 10 minutes on medium heat, you might want to adjust heat during this time and lower it a bit.
11. Take out twig of thyme, turn heat very low, puree until your vegetable pieces are the size you want them to be in your soup.
12. Keep on low temperature, add coconut milk.
13. Now stir or puree until perfect consistency is met.
14. Taste and add salt and pepper if you'd like; also looks decorative on top of ready-in-bowl soup.
15. Fill into desired soup bowls or as in my case lunch box containers ;).
16. Add a bit of snazzyness and drop two or three threads of safran.

A great way to use and serve bountiful garden zucchini! The garbanzo beans add substance, texture, and protein too. Garnish with sour cream and freshly ground black pepper, if desired. I haven't deliberately made this healthy, this is simply the way I make Cream of Zucchini Soup. And in fact, there's a good glug of cream stirred into the soup at the end.

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