Monday, March 2, 2009


Zucchini Soup

7 Chicken Bouillon Cubes
4 Cups of Water
6 Zucchini - sliced
2 Carrots - peeled and grated
1 Onion - chopped
1 8 oz package of cream cheese
salt & pepper to taste

Dissolve bouillon cubes in water, add zucchini, carrots and onion and bring to a boil. Lower heat to a simmer and cook for 15 min.
Process vegetable mixture with cream cheese in the blender, add salt and pepper to taste.
*When pureeing the vegetables you will need to do it in batches. Be careful because the mixture will be very hot. To cut calories I use low fat cream cheese.
This soup is good hot or cold!!!

(This is one of our favorites - Buffy has made it several times for her garden days and we never get tired of it.)

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