Zucchini Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| 3 cups zucchini | Wash, trim and dice |
| ½ cup large onion, diced | Wash, peel and dice |
| ¼ teaspoon salt | |
| 2 teaspoons black pepper | |
| ½ teaspoon curry | |
| 4 cups reduced sodium chicken broth | |
| 1 (12 oz) can fat free evaporated milk | |
| ¼ teaspoon ground ginger |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot heat oil to medium high heat | |
| 2 | Add onions. Cook until tender. Add zucchini, salt, pepper, and curry and heat through | |
| 3 | Add chicken broth and bring to boil. Reduce heat and simmer until carrots are tender. About 40 minutes. | |
| 4 | Remove from heat, puree in food processor in batches. | |
| 5 | Stir in evaporated milk. Return to heat. Simmer for 20 minutes Serve hot. | Temperature check must reach 165 °F degrees |
To make this recipe gluten free: Use GF broth. Always check all ingredients to be sure they are gluten free.
Posted in Soup Recipes
