Oh, what a wonderful sprinter we're having in Minnesota this year!! It's spring, yet winter doesn't want to leave. We are expecting to get 2-5 inches of snow tomorrow and it's been chilly outside. Every time we walk outside in the morning and it's cold, my daughter says "Mother Nature, why do you keep doing this to us?" Yes, Mother Nature, why??
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
- 1 medium sized onion, finely diced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken or veggie broth
- 2 cups milk
- 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 broth, milk, 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
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