Lunch

Zucchini and carrot soup is for Lunch.

Zucchini and carrot soup takes 15 minutes to prepare.

Zucchini and carrot soup takes 120 minutes to cook.

Zucchini and carrot soup makes 8 servings.

The ingredients for Zucchini and carrot soup are:

22 oz Zucchini
7 oz Carrots
7 oz Onion
6 tsp Better than Bouillon Chicken
3 Garlic cloves
1 tsp Cardamom
several Thyme sprigs
small Rosemary sprig
4 oz white cooking wine
8 cups water
1 tbs coconut oil

Here is how you make Zucchini and carrot soup:

Place oil in large saucepan.Heat sliced onions and garlic to almost browned. Add pre-sliced zucchini, add carrots in large pieces.Add water, spices and cook for about 1 hour on a simmer. Add cooking wine.When zucchini is tender, remove carrots and set aside. Add soup to food processor, pulse to a coarsely chopped size, chop carrots separately in larger pieces (aesthetically pleasing!) and add to soup.Add more bouillon or salt to taste.Serving Size:?8 2 cup

The nutritional information for Zucchini and carrot soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 70.0

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 630.1 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 2.3 g
• Protein: 1.9 g