Canyon Ranch Blog

Zucchini Bisque

Nutrition Information (per serving)

1 g
361 mg
8 g
0 g
1 g
0 mg
6 (¾ cup ea.)

1 cup chopped zucchini
2 cups peeled, diced Yukon gold potatoes
4 cups vegetable broth
1 tsp minced garlic
1 tsp sea salt
¼ tsp marjoram
Pinch freshly ground black pepper
6 Tbsp crushed croutons

  1. In a large stockpot over medium-high heat, add zucchini, potatoes and vegetable stock. Bring to a boil. Reduce to a simmer and cook for 20 minutes, or until potatoes are soft. Add garlic.
  2. Cool mixture slightly and transfer to a blender container. Puree until smooth.
  3. Finish soup by stirring in salt, marjoram and pepper.
  4. Serve each ¾ cup serving topped with 1 tablespoon crushed crouton.

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