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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Gingered Zucchini Soup Recipe

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This recipe for Gingered Zucchini Soup is from Saanich Penninsula Presbyterian Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. vegetable oil
½ medium onion, chopped
4 large cloves garlic, peeled
1 tsp. salt
¾ tsp – 1 tsp powdered ginger
½ tsp. ground black pepper
2 c. shredded zucchini
4 c. chicken broth
Directions:
Directions:
Saute onions and garlic in oil. Add salt, ginger and black pepper. Stir
Add zucchini, stir to coat with oil then cook about five minutes until soft
Add broth, bring to a boil, cover and simmer 45-60 minutes
Puree
Garnish with chives or dill
Personal Notes:
Personal Notes:
I make a double batch and freeze for later!

 

 

 

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