If you’re not immediately turned off by green foods, try this soup. It’s got a wonderful flavor, creamy texture, and it’s so good for you! Justin devoured the majority of it before I could get a decent picture. (This one will have to do.)
Also, here’s something I learned that makes me feel good about shortcuts: don’t peel the squash! Most of the nutrients found in squash and zucchini are in the peel or just below the peel. So no peeling. (I’m so okay with that.)
A cup of this, along with half a sandwich would be a good work week lunch you don’t need to feel guilty about.
Summer Zucchini Soup
Yield: 8 servings
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cups yellow onion, diced small
- 2 tablespoons garlic, chopped
- 1 tablespoon Italian dried herb mix (any favorite)
- Salt and pepper, to taste
- 4 pounds zucchini squash, ends trimmed and diced medium (I used some zucchini and some yellow squash)
- 4 cups chicken or vegetable stock
- 1 cup basil, loosely packed
- 1/4 to 1/2 cup heavy cream
Warm the oil and butter in a large soup pot over a medium heat. Stir in the onions, garlic, herb mix, salt and pepper. Cook, stirring, until the vegetables are slightly tender, about 5 minutes.
Add the zucchini and saute for another minute, then pour in stock (just enough to cover the mixture by 2 inches). Bring to a boil, reduce to a simmer and cook until the vegetables are fork tender, about 15 minutes.
Puree the soup and basil (in batches) using a blender. Return to soup pot. Stir in cream and reheat just until warmed through.