Modified recipe: Zucchini Garlic Soup
I am addicted to chicken broth. Not the gross sodium-filled broth in a can or broth from a cube, but delicious homemade chicken broth made by boiling leftover bones, onions, garlic, and carrots in a liter or so of water.
I am not equally addicted to zucchinis, but we are still getting them in our CSA, and I needed a healthy low-cal way to:
- get some much needed salt into my system
- use up a bunch of zucchini
- keep me full until poker night started at 9pm
Soup it is!
The Kitchn recently posted a Zucchini Garlic soup recipe that had looked interesting. Well, it actually *is* pretty interesting, but it’s also not terribly healthy. 4TBS of butter. WTF ARE YOU THINKING, PEOPLE?!?!?
Zucchini Garlic Soup
Use the Kitchn’s instructions, but the following ingredient list:
- 1T olive oil
- 1 sweet onion, chopped
- 1T of finely chopped garlic
- 2 medium zucchinis, peeled
- 2 cups of homemde chicken broth (or store bought, YOU HEATHEN)
- ginger, salt, and cayenne pepper to taste (if you’re using homemade broth, you’ll need a lot more salt than if you’re using BROTH FROM A CAN YOU HEATHEN WE CAN’T BE FRIENDS)
Garnish with scallions. Mmmmm. scallions.
Makes 2 cups.
Nutrition information
Serving size: 1 cup | Calories: 174 | Fat: 9.3g | Carbs: 10.3g | Fiber: 1.6g | Protein: 3.8g
This sounds yum-o. Will definitely try… though unfortunately boxed broth will have to do because I don’t have the patience and scraps to go homemade. Forgive.
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Oh, I don’t judge. I keep the makings for broth in a bowl (not even a zip lock bag!) in the freezer. Any time I chop veggies or we eat chicken, I just toss the scraps into the bowl. No fuss, no muss!
But when I don’t have enough or haven’t had time, I’ve been known to use a Maggi cube or three. ;)