Homemade Cream of Chicken Soup – bid Heinz goodbye!īroccoli Potato Soup and Broccoli Cheese Soup Healthy Cream of Vegetable Soup (Zucchinis are the secret ingredient for ultra low cal creamy white soup!) If you have lots of dirt coated things in your stock, just let it settle then pour off the top, avoiding the bits at the bottom.
For a 4 litre/ 4 quart pot, I put in 6 cups of water then jam pack it (and I mean press it down good) with veggie scraps & sad floppy herbs, a quartered onion, 3 garlic cloves minced, big pinch of pepper and 2 bay leaves. Simmer away for 40 minutes – 1 hour lid off, reducing it right until I have 3 cups of liquid (strained, squeeze out liquid from veggies. Pretty much everything goes into the offcuts bag, even onion skins, dirty potato skin, the dirt coated roots of things, even corn cobs after I cut the corn off. Here are some of my favourite Soup Dunkers:ĭid you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at Little tip for a basic “mash up” homemade vegetable broth – I don’t have a composter or chooks (that’s “chickens” in Aussie speak) so what I do is shove all veggie offcuts in large plastic bags and store them in the fridge. (Though speaking of Chipolatas, they would be terrific in the Sausage Pasta I shared on Monday! 😂) There I am going on and on about how healthy this soup is, then I show you a photo of me dunking a butter slathered piece of toast into the soup with my little Chipolata-Sausage-like-fingers. The cream stirred in at the end isn’t for thickening, it’s for flavour.
No roux, no potato, no cornflour, no thickeners required. Once cooked until soft, zucchinis whizz up into a silky, smooth, thick soup. This is such a great recipe to use up zucchini – it’s pretty much available all year round, and often very good value! Let’s take a good look at the star of this recipe. Crazy, huh? And you know, yes I’m an advocate for adding a splash of cream into the soup (or butter!), but even without, this is a really ultra tasty soup! Which you can afford to do because even with the cream, it’s only got 220 calories per serving – for a big generous bowl.Īnd without the cream, it’s only got 98 calories a serving. And in fact, there’s a good glug of cream stirred into the soup at the end. I haven’t deliberately made this healthy, this is simply the way I make Cream of Zucchini Soup. This is a bowl of goodness to warm your soul, it’s ultra tasty and yet only 220 calories for a big bowl, or 98 calories if you skip the cream! You don’t need loads of cream to make a Creamy Zucchini Soup because the natural texture of cooked zucchini blends into a thick, silky soup.
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