CREAMY ZUCCHINI SOUP WITH BACON AND ZUCCHINI NOODLES
Provided by Ali Maffucci
Time 35m
Number Of Ingredients 8
Steps:
- Place the bacon in a large pot and put the heat on medium. Let cook until crispy and transfer to a paper towel lined plate. Immediately add the onion and cook until fragrant and onions are translucent. Stir in the garlic and let cook for 2 minutes. Add the zucchini and cook for 2-3 minutes or until they start to soften. Add the broth, red pepper flakes, salt, and pepper and stir. Bring the mixture to a boil over high heat and then once boiling, reduce to low heat and let simmer, covered for about 15 minutes or until when you fork a zucchini cube, it mushes easily.
- While zucchini cooks, spiralize the zucchini on Blade D and trim the noodles with clean kitchen shears. Set aside.
- Pour the cooked soup mixture into a blender and add the basil and blend until smooth. Taste and adjust with more salt, if needed.
- Divide the soup into bowls, top with zucchini noodles and crumble over the bacon. Season with extra pepper and serve.
ZUCCHINI BACON SOUP
I am a big fan of soups. Here is another one with Zucchini that I got from my FIL's girlfriend. Please, feel free to adjust to your personal tastes.
Provided by 1hotpotato
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown and chop bacon.
- Lightly brown onion and garlic in 1 tablespoon of bacon fat.
- Then add remaining ingredients.
- Heat to boiling.
- Reduce heat and simmer until zucchini is tender (about 15 min).
- Put 2 cups at a time of this mixture in a blender.
- NOTE: Bacon can be pureed with rest of ingredients or crumbled over top when served.
- Blend at high speed until pureed (Looks like somewhat like split pea soup).
- Reheat and serve with optional cheese, parsley, chives on top.
COURGETTE (ZUCCHINI) AND BACON SOUP
Velvety green flecked soup with creamy yoghurt, crispy bacon and a smattering of paprika makes a comforting light lunch or supper.
Provided by English_Rose
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan. Add 100g (two-thirds) of the bacon and fry gently until it starts to brown. Add the onion and cook, stirring frequently, until the onion is soft and translucent.
- Add the courgettes and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the courgettes are very tender.
- Meanwhile, in a small frying pan, fry the remaining chopped bacon until crisp. Set aside to drain on kitchen paper.
- Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor. Season to taste with salt and pepper.
- Reheat the soup as necessary, then divide amongst serving bowls. To garnish, place 2 tbsp yoghurt in each bowl, sprinkle with bacon.
Nutrition Facts : Calories 255.5, Fat 21.5, SaturatedFat 6.8, Cholesterol 29.4, Sodium 342.1, Carbohydrate 9.5, Fiber 2, Sugar 5.2, Protein 7.5
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