“A great way to get your veggies and use some leftovers in the fridge. I know it sounds odd, but it is super easy and a favorite with all my friends! I am allergic to garlic and onions so I use leeks instead, and it still come out wonderful every time. You can also swap the Zucchini for Broccoli and it works just as great.”
READY IN:
25mins
SERVES:
6-8
YIELD:
6-8 large bowls
UNITS:
US

Ingredients Nutrition

  • 2 medium zucchini (or 1.5 large chopped into pieces)
  • 1 leek, chopped (or 1/2 onion)
  • 1 garlic clove (optional)
  • 1 teaspoon vegetable stock (=1 cube chicken or beef also work)
  • 2 tablespoons olive oil
  • 13 cup cream cheese
  • salt and pepper
  • 2 cups water (enough to cover zucchini in pot)
  • 1 tablespoon flour (optional for thicker soup)

Directions

  1. Put olive oil in pot along with leeks (or onions and garlic if desired). Sautee until soft. You can use leeks, onions, and garlic if you want for more flavor.
  2. Once they are soft, add the zucchini, stock, and enough water to just cover (or almost completely cover) the zucchini cubes. cook on medium heat until zucchini is soft.
  3. Turn off heat, blend with hand blender until smooth, then add salt and pepper, and cream cheese and blend again until smooth.
  4. If you want a thicker soup, take a 1/2 cup of soup in a small bowl or cup and add 1 Tbsp of flour and blend until smooth, then add back into the rest of the soup and mix together. If you try to add it directly to the entire batch you may end up with lumps. Personally I don't eat wheat, so I often use rice flour and it works great. Enjoy!

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