Crema de Calabazines recipe

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Ingredients

5 medium zucchini
2 potatoes
1 large onion
1 (6 ounce) package Laughing Cow® Light Creamy Swiss wedges
2 tablespoons chicken bouillon powder
salt and pepper to taste

Nutrition Info

113.2 calories
carbohydrate: 16.6 g
cholesterol: 8.4 mg
fat: 2.8 g
fiber: 2.9 g
protein: 7.1 g
saturatedFat: 1.6 g
servingSize: -
sodium: 832.1 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.

  2. In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)

  3. Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

Recipe Yield

8 servings

Recipe Note

I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!

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