Hearty and healthy soup using the last of our zucchini’s. I used lean ground turkey (one pound) crumbled and sautéed 6 minutes, drain (very little oils), add into stock pot, 2 cups vegetable broth (low sodium), one zucchini sliced down the middle and cut into bite sized pieces, one celery stalk diced, one carrot diced, 1/2 onion diced finely, one can tomato paste, stir all ingredients well, salt and black pepper, dash of garlic powder, dash of oregano and parsley, cover with a lid, heat should be on low and simmer 20 minutes or until zucchini is tender. (Stir during cooking time-gently).
Don’t forget the cheese, to garnish with.
Enjoy with toasted bread slices, crackers, croutons! We love this soup.
Freezes well also (before simmering, just place in freezer safe containers).
Hope you will enjoy!
Cheryl “Cheffie Cooks” Wiser.