Herbed Zucchini Soup

Name: Herbed Zucchini Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters chicken broth; 1 Tbsp chopped fresh tarragon or 1 tablespoon dill or 1 teaspoon dried dill; 0 teaspoons fresh ground black pepper; 0 teaspoons salt; 85 grams 3/4 cup shredded cheddar cheese; 680 grams zucchini, cut into 1-inch pieces (about 3 medium)

Herbed Zucchini Soup is a gluten free, primal, fodmap friendly, and vegetarian soup. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 129 calories, 9g of protein, and 8g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 25 minutes. If you have chicken broth, zucchini, ground pepper, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7-10 minutes. 2 Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high heat, slowly stirring in cheese until it is incorporated.

Ingredients you will need

Tarragon