{Soup’s On!} Z is for Zucchini

Once the weather gets cool, all I want is to cook and eat soup. A bowl of soup with some homemade bread and butter, maybe a little salad…this is absolutely the perfect lunch. Or dinner. Or snack.  🙂  Soup just may be the perfect meal. This recipe (originally passed on to me from my sister, I’m sure she will remind me in a comment if I don’t point this out!) is for one of my favorites. It is absolutely delicious, extremely fast to make, and even non-veggie lovers will love it (assuming they can get past the fact that it’s green. 🙂 )

The fact that I have a picture of this batch of soup in its cooking phase, but none once it was done, speaks to how quickly it’s gone in my house. I’m sure you will enjoy it as much as we do.

Here’s the basic recipe:

Zucchini Soup

2 medium zucchini

1 potato

2 c. water with three bullion cubes (or about a teaspoon of Better than Bullion, my preference)

1 onion

1 clove garlic

spoonful fresh rosemary

about 1/2 c  milk/cream (totally optional)

1. Saute roughly chopped onion, add garlic once onion is tender and cook for 1-2 minutes.

2. Add bullion, water, peeled and diced potato, zucchini sliced into about 1/2-1″ chunks (peel on-that’s where the nutrients are!!), and rosemary

3. Simmer about 30 minutes, until veggies are tender.

4. Puree with immersion blender (a MUST have kitchen item!)

5. Add milk and a dash of cayenne pepper.

Because I have made this soup, oh, at least fifty times, I have figured a few things out. If you are pureeing with your immersion blender, you really don’t need to worry about cutting/slicing/dicing/chopping to any certain size. Just get it all relatively even and in your pot, and you’re good to go.  Also, you can add as you like to this recipe…have a few extra carrots? Throw ’em in! Leeks instead of onions? Go for it! Sweet potato instead? Other fresh herbs? Yes! Yes! It’s verrry adaptable, and none of my experiments have lead to any disappointment.  Enjoy!


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