Thursday, May 5, 2011

Pureed Zucchini Soup

My husband and I had this zucchini soup for dinner tonight - a pureed soup with zucchini, carrots, and celery seasoned with mushroom seasoning. 

I've created this healthy soup recipe that is light but filling, simple yet delicious. One recipe makes 4-6 servings, 1 cup per serving, and 2 weight watcher points per serving.

4 medium size zucchini, chopped
2 medium size carrots, chopped
4 celery stalks, chopped
1 medium size onion, chopped
2 tablespoons olive oil
1 1/2 teaspoon salt
1 tablespoon mushroom seasoning


1. In a large pot, heat oil and cook the onion until soft and translucent.
2. Add carrots and celery, cook for about 3 minutes.
3. Add zucchini, continue to cook for 5 minutes, stirring occasionally with a wooden spoon. Add the hot water, bring to a  boil and simmer over a low heat for 15 minutes or until all the vegetables are tender. Remove from heat and let cool for 10 minutes.
4. Using a hand held blender, blend the mixture until smooth. Bring the mixture back to a simmer and season with salt and mushroom seasoning. Serve hot.

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