Ingredient list for the Parmesan Zucchini Soup
- 2 large zucchini
- 1 1/3 oz (50g) grated parmesan
- 2 tablespoons of cream cheese
- 2 tablespoons olive oil
- 1 bouillon cube
- 1 clove of garlic
Cooking instructions
1. Sauté minced garlic and sliced zucchini in olive oil for 5 minutes.
2. Cover with water.
3. Crumble the bouillon cube over the pan and cook for 20 minutes.
4. Drain the zucchini, keeping a little broth, and mix in a blender with both cheese and broth until the desired consistency.
Parmesan Zucchini Soup
by eatwell101
Yield: 2
Prep Time: 10 min
Cook Time: 25 min
This creamy parmesan zucchini soup is perfect for a dinner with a slice of ham and arugula on the side. A great way to use up some of those huge zucchinis left in your garden after a bountiful summer!
Ingredients
- 2 large zucchini
- 1 1/3 oz (50g) grated parmesan
- 2 tablespoons of cream cheese
- 2 tablespoons olive oil
- 1 bouillon cube
- 1 clove of garlic
Instructions
- Sauté minced garlic and sliced zucchini in olive oil for 5 minutes.
- Cover with water.
- Crumble the bouillon cube over the pan and cook for 20 minutes.
- Drain the zucchini, keeping a little broth, and mix in a blender with both cheese and broth until the desired consistency.
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