The Pioneer Woman Tasty Kitchen
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Zucchini Zoup

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Level: Easy

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Description

Great way to use up some of that over-abundant summer zucchini. The best part is that this dish can be served hot or chilled!

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 whole Potatoes
  • 1 bulb Yellow Onion
  • 6 cups Shredded Zucchini
  • 1 quart Vegetable Or Chicken Broth
  • 2 teaspoons Thyme
  • 2 teaspoons Basil
  • 1 sprig Rosemary
  • 2 teaspoons Pepper, Black Or White
  • 1 cup Rice Milk, Milk, Or Cream

Preparation

1) Heat skillet with a little less than 2 Tbs of olive oil and add chopped potatoes and onions. Cover and stir occasionally. Cook on medium heat until soft.

2) In a stock pot, add remaining olive oil and 6 cups of shredded zucchini. Cook on medium for ~5 minutes.

3) Add 1 quart broth, potatoes, and onions to zucchini mix. Cook for another 5 minutes. Add thyme, basil, rosemary, pepper, and salt to taste.

4) Working carefully in batches, puree the soup in a food processor or blender. Return to stockpot and, on medium heat, add 1 cup rice milk, milk, or cream.

Serve hot or chilled! Excellent with crunchy garlic bread.

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