Creamy Zucchini Soup


  • 4 tbsp oil
  • 4 onions
  • 6-8 large zucchini, peeled
  • water
  • 1 1/2 tbsp salt



  • Heat oil in 8-quart pot.
  • Chop onions and sauté.
  • Cut zucchini into chunks and sauté a few minutes.
  • Fill pot with water, just covering the zucchini.
  • Bring to a boil.
  • Add salt to taste and continue cooking on a low flame for 1-1 1/2 hours.
  • Blend half or all of zucchini and return to pot to reheat.

Variation: For a thicker soup, add 6-8 cubed potatoes.

Yield: 10-12 servings

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Category: 2 Soups, Passover
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