Creamy Zucchini Soup

🧂 Ingredients

• 3 to 4 cups zucchini, diced

  = 2 medium
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup freshly shredded Parmesan cheese
• 1 tsp brown sugar
• 1/4 tsp mustard powder
• 1/4 tsp paprika
• 1/8 tsp nutmeg
• salt and pepper to taste

Instructions

• 1 Combine zucchini and vegetable broth in a deep stockpot and bring to a boil.
• 2 At boiling, reduce heat and simmer for 10 minutes, or until zucchini is tender.
• 3 Remove from heat and let soup cool for 10 minutes.
• 4 Meanwhile, combine spices together in a small bowl and set aside.
• 5 Once soup is cooled slightly, use an immersion blender to blend soup thoroughly
  until no chunks remain. (A stand blender can also be used, to blend soup in
  batches, carefully).
• 6 Return blended soup to low heat and whisk in heavy cream, cheese and spices.
  Heat thoroughly before serving. Soup will thicken slightly as it heats.
• 7 Serve topped with salt and pepper, Parmesan, or croutons. Refrigerate leftovers
  for 3 to 4 days.

Nutrition Info