Zucchini Cream Soup
Ingredients
- 2 large zucchini
- 1 poblano pepper
- 1 garlic clove
- 1 tsp salt
- 1 tbsp chicken bouillon
- 2 cups milk
- 1 tsp butter
- fresh cheese or hard boiled egg optional
Instructions
- Cut 2 zucchinis into three pieces each.
- Boil the zucchini in water for about 8 minutes, or until tender.
- In a blender, add the cooked zucchini, 1 small garlic clove, salt, ½ tablespoon chicken bouillon, and 2 cups of skim milk.(I like to use skim milk as part of my weight-loss journey—this soup is a delicious way to enjoy veggies while keeping it light, flavorful, and satisfying.)Blend until smooth and creamy.
- In a pot, melt 1 teaspoon of butter, then pour in the zucchini mixture. Bring to a gentle boil for 5 minutes.
- Top with crumbled queso fresco, lightly grilled queso fresco from the comal, or even a boiled egg—perfect for breakfast or a light dinner.
Tried this recipe?Let us know how it was!