Appetizers / Soups / Salads

Zucchini and Carrot Cold soup is for Soup.

Zucchini and Carrot Cold soup takes 20 minutes to prepare.

Zucchini and Carrot Cold soup takes 60 minutes to cook.

Zucchini and Carrot Cold soup makes 12 servings.

The ingredients for Zucchini and Carrot Cold soup are:

Zucchini, 2 cup, sliced
Onions, raw, 2 medium
Carrots, raw, 3 large
Potato, raw, 1 medium
Garlic, 6 cloves
Parmesan Cheese, grated, 1 tbsp (optional)
Parsley, 1 tbsp (or desired herb)
Oregano, ground, 1 tbsp (or desired herb)
Salt, 1 tsp
chicken stock cube, commercial, 2 or 3 cubes, for veggie soup replace for vegetable stock
Green Peppers (bell peppers), 1
Olive Oil, 1 tbsp
8-10 cups of water
a Blender

Here is how you make Zucchini and Carrot Cold soup:

Easy as 1-2-3! Chop onion, bell pepper and garlic. Sautee in olive oil until golden brown. Add two cups of water. Peel potato, carrots and zucchinis and cut them in big chunks. Add to pot. Add 2 or 3 stock cubes, beef, chicken or vegetables. Add remaining water.Let simmer covered until all vegetables are tender, about 60 minutes or less.Take vegetables out of cooking broth and blend wits some liquid until smooth. Mix with remaining liquid.Add herbs. Serve hot garnished with some parmesan cheese or cold with celery stick.Ideal as appetizer or fast main dish. Great if served cold in summer.Makes about 12-14 cups.Calories per cup: 50Number of Servings: 12Recipe submitted by SparkPeople user EVVIESANDS.

The nutritional information for Zucchini and Carrot Cold soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 50.0

• Total Fat: 1.4 g
• Cholesterol: 0.3 mg
• Sodium: 3,462.2 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 1.9 g
• Protein: 1.3 g