Along with the never ending winter, is the never ending cold and flu season! I've had strep twice and now a nasty cold that made me lose my voice. I sound pretty hilarious with a squeaky, tiny voice. I'm almost tempted to record myself. Almost.
You all know what we need to eat while we're sick.... soup!! I just made this fast and easy Creamy Zucchini and Carrot Soup tonight and it was so good! I love how simple it is to make and you could substitute other grated veggies like potatoes if you don't like zucchini or carrots. Dinner is on the table in less than 30 minutes and is complete with a chunk of crusty bread for dipping! Enjoy!
Creamy Zucchini and Carrot Soup (click here to print recipe)
What you need:
1 medium sized onion, finely diced
3 tablespoons butter
3 tablespoons flour
1 cup water
2 cups milk
2 chicken bouillon cubes
2 medium zucchini, grated
1 medium carrot, grated
salt and pepper, to taste
In a large saucepan, saute the onion in the butter for 5-7 minutes, until the onion is tender. Stir in the flour until combined, cook for 1 minute. Stir in the water, milk, bouillon, salt and pepper and bring to a boil. Reduce heat, add the zucchini and carrot and cook for 5 minutes until veggies are tender. Make sure to stir often, so the soup doesn't scorch.
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On the blog... one year ago: Cappuccino Cream Pudding
Two years ago: Mom's Tuna Pasta Salad
This recipe is featured at: The Better Baker,
This recipe is shared at these blogs: Love Bakes Good Cakes, A Dash of Sanity, The Best Blog Recipes, The Country Cook, Simple Living and Eating, Inside BruCrew Life,