Soups

Zucchini Bisque

This verdant green soup is perfect served with DIY garnishes that can be added to taste by the diner.
  • 0:35 TIME
  • 16 portions
  • 20 calories

Preparation

Ingredients

Virgin olive oil2 fl oz
Shallots, minced1/2 cup
Celery, small diced1 1/2 cups
Zucchini, small, medium diced2 qts
Minor’s Gluten Free Vegetable Base made with Natural Ingredients1 oz
Water2 qts
Parsley, fresh, leaves only3/4 cup
Baby spinach leaves1 1/2 cups
Lemon zest1 Tbsp
Lemon juice, fresh3 Tbsp
Salt2 tsp
Black pepper, ground fine1 tsp

 

Method

  1. In a 8-qt saucepot over medium-high heat, add oil, shallots, and celery. Sweat, stirring frequently, for approximately 4–5 minutes.
  2. Add zucchini and cook until soft, approximately 5–7 minutes.
  3. Add Vegetable Base and water, heat to boiling. Reduce heat and simmer for approximately 10–12 minutes, stirring occasionally.
  4. Remove from heat and add parsley, spinach, lemon zest and juice, salt, and pepper; mix until incorporated fully.
  5. Purée in blender, using small batches; pour through a fine mesh strainer.
  6. Reserve for service, hot or cold.

Serving Suggestion: Accompany with DIY garnishes such as croutons, diced zucchini, sour cream, chopped scallions, etc.

 

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy20 kcal
Protein2 g
Fats, total0 g
Carbohydrate, total3 g
Sugars, total1 g
Fats, saturated0 g
Fiber, total dietary1 g
Sodium267 mg
Calcium24 mg
Cholesterol0 mg
Iron1 mg
Vitamin C23 mg
Vitamin D0 IU