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
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.
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!
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!
