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Recipe of the Week: Creamy Zucchini Soup For Pesach or Any Time!

Ingredients:

  • 1 tablespoon olive oil or fat
  • 2 garlic cloves, minced
  • 1 large onion, chopped (yellow or white)
  • 2 pounds zucchini, cut into ½ inch slices, larger ones halved
  • 4 cups vegetable or chicken stock, preferably low sodium
  • 2 cups water

Instructions:

  1. Heat oil in a large pot over medium, high heat. Add garlic and onions, and cook for 3-4 minutes until they are light golden brown.
  2. Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium.
  3. Cook for 15-20 minutes or until zucchini is very soft.
  4. Use an immersion blender to blend until smooth.

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