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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Great way to utilize the abundant harvest in late summer - a delicious & healthy soup. Ingredients:
2 medium zucchini, grated |
2 medium carrots, grated |
1 medium onion, chopped |
1/4 cup butter (can use less to cut down fat) |
4 tablespoons flour |
2 (13 1/2 ounce) cans chicken broth |
4 ounces monterey jack cheese, shredded |
1 cup milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Grate the veggies in a food processor to really speed this up!
2. Then place the zucchini in a colander; sprinkle w/salt and let sit for 30 minutes; drain well.
3. Saute all the veggies in butter until slightly limp.
4. Stir in flour and cook over low heat for about five minutes, stirring constantly.
5. Slowly add the chicken broth and stir until smooth.
6. Add grated cheese, and stir until melted.
7. Add milk, salt, & pepper.
8. Make sure everything is well blended & serve!
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