Zucchini Soup

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Tomato soup is fantastic!

And it’s great for those cold months when you really just need some tomato soup and grilled cheese in your belly…

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But we’re not quite there yet.

And tomato soup’s cousin has come to town, ready to play!

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I thought it would be fun to experiment with some zucchini (which we all might have an abundance of from our gardens right now), and make it into a soup.

But at the same time I say that, I honestly had no idea it would be this good!

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Start with some onions and garlic (obviously, the best way to start!)…

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Then add some zucchini and stock…

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Puree with avocado for creaminess, and then some parm for kick…

And that’s it!

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It’s silky and light, but still totally satisfying.

If your kids don’t gobble it right up, you’ll have no problem eating all the leftovers!

And when the leftovers are gone, just remember how easy it was to prepare everything and get it on the stove!

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Zucchini Soup

servings: 2; makes 3 cups

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, roughly chopped
  • 2 garlic cloves, thinly sliced
  • 3 medium zucchini (about 1½ pounds total), peeled + grated, with peels reserved for a garnish
  • 1 cup chicken or vegetable stock
  • ½ medium avocado
  • 1 tablespoon grated parmesan cheese
  • 1¼ teaspoons kosher salt
  • 1 teaspoon finely chopped fresh thyme leaves

Directions:

  1. Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook them until they are softened but not brown—3 to 5 minutes.
  2. Add the grated zucchini and stock, then bring the mixture to a simmer and cook covered until the zucchini is very soft—about 10 minutes, stirring occasionally.
  3. Meanwhile, cut the avocado in half and remove the pit. Use a soupspoon to scoop the flesh into a blender. Then add the cooked zucchini mixture to the blender and puree its contents until smooth.
  4. Transfer the soup back to the pot and add the parmesan, salt, and thyme, cooking over medium-high until the soup is heated through, about 3-5 minutes.
  5. Serve by dividing the soup into two bowls and garnishing each with the reserved zucchini peels. If you desire, you can also garnish the soup with ground black pepper or additional parmesan cheese.
: @NikkiDinki

: @NikkiDinkiCooking
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