Pureed Soup Base (Zucchini) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is so convenient to have on hand when you don't want to cook much. Just pull from freezer and doctor it up, however you like. Ingredients:
6 tablespoons olive oil |
3 large onions, thinly sliced |
1/4 cup water |
18 cups thinly sliced zucchini |
2 bell peppers, thinly sliced |
3 garlic cloves, minced |
2 1/4 teaspoons salt |
1/2 teaspoon pepper |
1 cup minced fresh parsley or 1 cup fresh basil or 1 cup fresh tarragon |
Directions:
1. Saute veggies, add water and cook until tender. Add herbs.
2. Puree and pack into freezer containers.
3. To Make Soup: Combine 1 1/2 cups milk with each pint of puree. Add 1 cup veggie or chicken broth. Add S&P.
4. Add any leftover chicken or prawns (optional).
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