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Creamy Zucchini Soup

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From the Vitality Food Feature 'HEALTHY MEALS IN MINUTES'.

This recipe was created by Caroline Dupont, author of The New Enlightened Eating. (Makes 6-8 servings)



  • 2 Tbsp extra virgin cold-pressed olive oil
  • Water or vegetable broth (enough to reach about 1 inch below the vegetables)
  • 1½ cups sliced leeks or chopped onions
  • 8 cups coarsely chopped green or yellow zucchini or a combination
  • ½ cup coarsely chopped fresh parsley
  • Sea salt and ground pepper to taste

1) Put oil, water or broth, and leeks or onions in a soup pot over medium heat. Cook, stirring frequently, for 10 minutes. Add the zucchini, parsley, and just enough water or broth to reach about 1 inch below the vegetables (zucchini releases a lot of moisture as it cooks so don’t add too much water or the finished soup will be too thin).

2) Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until zucchini is very tender, 12-15 minutes.

3) Using a blender and working in batches, or using a hand blender directly in the pot, process the mixture until very smooth. Season with sea salt and ground black pepper to taste. Serve hot or cool and store in sealed containers in the refrigerator for up to three days, or in the freezer for up to three months.

Recipe Tags: " title="vitality">vitality, " title="vitality magazine">vitality magazine, " title="recipes">recipes, " title="creamy zucchini soup recipe">creamy zucchini soup recipe

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