Homemade Zucchini Soup
This was in our paper the other night. In the Amish Cook column. I thought that maybe with the bounty of zucchini many people have, this might be a good recipe to have this fall. I have NOT made it, but will save the recipe for later.
2 tablespoons butter
1/2 cup sliced carrots
1/2 cup sliced celery
1 small onion, chopped
2 cups chicken broth
2 cups grated zucchini
1 Tablespoons fresh parsley, chopped
1 small potato, peeled and cubed
1/4 teaspoon seasoned salt
Salt and pepper to taste
In a two-quart pot, melt the butter over medium heat then add the carrots, celery and onion.
Sauté the vegetables, stirring frequently, until the onions become translucent.
Add the remaining ingredients and bring the soup to a boil.
Reduce the heat and simmer until the vegetables are fork tender, 30-45 minutes
Posted by jea MN
I am sure this could easily be made as a vegetarian/vegan soup and when I decide to try the recipe, I might put the soup in a blender to make it quite smooth. I just hope the weather cools off soon so I will really want to eat soup because there is nothing like a good bowl of hot soup/stew/chili on a cool day.