Zucchini Soup


Well, if there is one thing for certain, it is that winter is here! The chilly season of snowflakes, scarves, and mittens makes us turn towards meals that will help warm you from the inside out, and this soup is no exception. This healthy recipe also adds a bright spot of festive colour to any meal! The small amount of butter adds a creamy, rich, and fulfilling flavour that will help keep you warm and satisfied.



4 medium zucchini
1 and 1/2 Tbsp chopped onion (or 1 small onion)
1 Tbsp butter
3 Tbsp hot water
1 chicken or vegetable bouillon cube
Garlic powder
1/3 cup almond milk (optional)

Wash zucchini and slice into 1/4 inch thick medallions. In a large soup pot, saute zucchini and onion in butter over medium heat until tender. Puree the vegetables with a blender, food processor, or immersion blender. Add hot water and the bouillon cube, blending into vegetables for 1 to 2 minutes. Season with salt, pepper, and garlic powder to taste. If desired, add 1 to 2 Tbsp almond milk to individual servings to give the soup a creamy texture. Serve hot or cold.



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