Recipe by Cassie
"My boyfriend typically does not like zucchini but loved this soup. Gluten-free, nightshade-free, dairy-free."
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salt to taste
If you are looking for something that's not too bold for a starter to a main course this is it. I was pleasantly surprised with the results of this soup. Easy to make and healthy. I used garlic salt to taste, otherwise followed the recipe. I wasn't quite sure how to serve this warm or cold but either way it is good. Instead of a food processor I made quick work of it with my stick blender. Thank you Cassie.
Not good at all.
This is a great recipe. It is exactly what is written: zucchini soup. Great starter for dinner indeed. I didn't follow the directions exactly. I put all the ingredients in my pressure cooker for 10 minutes then used an immersion blender. Even my kids, who usually don't like vegetable soups, liked it. I topped it off with croutons and parmesan. If you like simple yet authentic tasting recipes, this is for you! Thanks for sharing.
Bland. Just really bland. I had to add an awful lot of salt, root ginger and soup bouillon to make it just about passable.
I like the concept but felt it needed "more." I added some crumbled cheese after it was done and thought that helped improve it.
I used UNSALTED Kitchen Basics vegetable stock instead of water to give more flavor. I also added cilantro which I love in all soup, you could add ANY herb you like in addition to the chives. One last addition; 5 clove. Hope these tweaks inspire you.
Completely tasteless, even after adding crushed red pepper, extra garlic, butter, and even some light cream. There's no way to fix it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 56
** Calories from Fat: 5
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