Zucchini Soup

1. 1

   Put olive oil in pot along with leeks (or onions and garlic if desired).

2. 2

   Sautee until soft.

3. 3

   You can use leeks, onions, and garlic if you want for more flavor.

4. 4

   Once they are soft, add the zucchini, stock, and enough water to just cover (or almost completely cover) the zucchini cubes.

5. 5

   cook on medium heat until zucchini is soft.

6. 6

   Turn off heat, blend with hand blender until smooth, then add salt and pepper, and cream cheese and blend again until smooth.

7. 7

   If you want a thicker soup, take a 1/2 cup of soup in a small bowl or cup and add 1 Tbsp of flour and blend until smooth, then add back into the rest of the soup and mix together.

8. 8

   If you try to add it directly to the entire batch you may end up with lumps.

9. 9

   Personally I don't eat wheat, so I often use rice flour and it works great.

10. 10

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.