Zucchini Soup

Zucchini Soup

This time of year everyone has a zucchini they are trying to get rid of but how much zucchini bread can you eat? We love this soup recipe that Missy’s mom would make. It could be even more healthy than this but this is how we like it.

Zucchini Soup

4 tablespoon butter (real not fake)

2 Onions, chopped

8 small zucchinis (you can use large ones)

2 tablespoon season salt

4 c. low sodium chicken broth

1 c. milk (I like to use coconut milk)

1/4 c. flour

1. In a stock pot melt 2 tablespoon butter add onions and zucchini with the skin on and 1 tablespoon season salt. Sauté until the zucchini is soft and the onions are translucent.
2. When cooked, puree in food processor or blender.
3. Use the same empty stock pot while your mixture sits in the blender. Melt 2 tablespoons butter and add 1/4 c. flour, 1 tablespoon season salt to make a creamy white sauce. Then slowly add your milk while whisking together to prevent lumps.
4. Add your puree to your stock pot and continue to heat, do not boil.

Adjust seasonings to taste and serve warm. My mother-in-law would add a spoonful of sour cream to each bowl when serving. We still do this to our kids bowls. For a complete meal add a side of chicken breast and 1/2 c. grains. We like to add the chopped chicken breast and cooked barley right into our soup– not how mom did it but it is healthier than a loaf of warm bread.      ♥♥ U Mom

Enjoy!