Monday, July 25, 2011

zucchini soup

After admitting to the world that I have an entire case of peanut butter patties on top of my fridge, I thought I'd better make up for it with a big old bowl of vegetables.

Ha.

Just kidding.

But I really had no idea what we were going to have for dinner and I just started pulling a bunch of stuff out of the fridge, including one very large zucchini and decided to make soup.

Because it was like 86* and nothing sounded better than a steaming hot bowl of soup.

{raise your hand if your haven't set foot outside all.day.long...}

Basil Zucchini Soup

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In the mix::

  • 1 t olive oil
  • 1/2 white onion, chopped
  • 1/4 red onion, chopped
  • 4 cloves garlic, chopped
  • 6 medium new potatoes
  • 2 cups broccoli
  • 4 cups zucchini
  • 1 cup carrots
  • 1 t red pepper flakes
  • 1 t garlic powder
  • 1 T lemon juice
  • 2.5 cups veggie stock
  • 1/2 cup basil, loosely packed
  • 5 cups spinach, loosely packed


This soup really couldn't be much easier - heat the olive oil in a medium pot, add the onions and garlic and saute over medium heat. While those are cooking away, give all of the veggies a quick chop chop, and throw everything into the pot except for the lemon juice, basil and spinach.

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Cook until all of the veggies are fork tender, about 30-40 minutes and then stir in the lemon juice, spinach and basil.

Using an immersion blender, blend until smooth, or working carefully in small batches, blend in a blender.

Season to taste with salt and pepper, and serve with some crusty rolls!

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Our crusty rolls were tomato basil rolls that I made this morning. It wasn't a kitchen success, but it wasn't a failure either.

You see, today I tried to grind my own flour.

And it worked...kind of.

I think I need to try it again before I go posting a recipe for the rolls though.

The soup was really good. I think Nic was a bit skeptical at first (it is verrry green!), but after a few spoonfuls he gave it a thumbs up. The recipe is pretty versatile as you could just throw in pretty much whatever veggies you have on hand.

Green soup...yum!

4 comments:

  1. That soup is quite green! It would be good with some broth or something with all the veggies whole! I am intrigued by the soup, but pureeing everything freaks me out.

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  2. That soup is a gorgeous color!

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  3. I used to get nervous about pureed soups as well, but after actually making my own I've fallen in love. This seems like a great recipe! I make soups quite often now and will definitely be adding this to my list.

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  4. Why have I never thought of making zucchini soup??!! Love how vibrant it is. Putting it on my list of things to make. :D

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