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Chilled Zucchini Soup and a Martha Stewart Review
Servings
6
servings
Ingredients
1
or 2 medium zucchini
4
cups
chicken broth
8
oz
cream cheese
cut into cubes
½
teaspoon
ground cumin
Salt and pepper to taste
Instructions
Cut zucchini into ½ inch pieces.
Combine zucchini and broth in large stockpot and bring to a boil. Reduce heat and simmer until zucchini is tender, about 10 to 15 minutes
Add cream cheese and stir to melt.
Puree mixture with immersion blender or in a stand blender or food processor.
Season with cumin, salt and pepper to taste.
Refrigerate until chilled, at least 2 hours.
Notes
Serves 6. Each serving has approximately 4 g of carbs.