The following recipe for Zucchini Soup is from reader M.N.R. He says: “Super easy. No exact measurements needed.”
Ingredients
- Onion (I prefer a sweet onion such as Vidalia)
- Garlic to taste (I use 2 cloves sliced into tiny pieces)
- Two large potatoes (I use Yukons because they’re ready)
- Lots of sliced zucchini (A great way to use up those oversized zucchini)
- Water
- Salt to taste
Directions
- Put all ingredients in large saucepan.
- Add just enough water to cover.
- Boil until everything is soft.
- Pour everything into a blender.
- Blend on high until thoroughly blended (a minute?)
Yummy creamy zucchini soup! Note: More water makes the soup thinner so before blending I pour off some water. I have also pressure canned this soup, but don’t know what it will taste like after storage.
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