Fast Zucchini Soup
Serves: four
  • 1 medium large zucchini, or about four cups chopped
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 cloves of peeled garlic left whole
  • 1 tablespoon crushed dried dill
  • 1 heaping teaspoon curry powder, more or less to taste
  • Black pepper to taste
  • 4 ounces cream cheese softened to room temperature
  1. Put the zucchini, water, bouillon, and garlic in a medium pan, bring to a boil and cook until the zucchini is soft, about fifteen minutes.
  2. Stir in the dill, curry powder and pepper.
  3. Add the cream cheese and stir until it is mostly melted. Taste and adjust seasonings.
  4. Puree and serve.
Recipe by Taste Buds at