DIY, Food, Recipes

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:

  1. get some much needed salt into my system
  2. use up a bunch of zucchini
  3. 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

(Photo Credit)сайт

2 thoughts on “Modified recipe: Zucchini Garlic Soup

  1. 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. ;)

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