What’s Cooking in Gail’s Kitchen? Start Smart: Zucchini Zoup! Here’s a delicious way to warm your tummy as the days turn cooler and leaves begin to fall. Try this savory thick and hearty soup made with zucchini. It’s a one-pot meal filled with nutrition. But that’s not all. It can be made from scratch in a matter of minutes. You have the option of a smooth flavorful finish, or allowing chunks of vegetables here and there. I puréed about 3/4 of it so I could still spoon bits of zucchini, onions, and garlic in my mouth to savor. If you like to crumble crackers in the soup, be my guest. From time to time, that’s the only way that’ll do.
ZUCCHINI ZOUP
Ingredients:
4 tablespoons olive oil
1 sweet onion, finely chopped
1 jalapeño pepper, stem removed and roughly chopped
3 garlic cloves, chopped
1/2 teaspoon kosher salt
1 large zucchini squash, ends cut but skin on, then chopped
1/3 cup chopped cilantro
1/4-1/2 cup light cream
Colby Jack cheese, grated for garnish
Instructions:
In a large saucepan, warm olive oil. Sauté sweet onion, jalapeño pepper, garlic cloves, and zucchini squash over medium heat. Reduce heat to simmer. Sprinkle with kosher salt. Cover and allow vegetables to cook down until tender, about 15-20 minutes. Using a mini chopper, purée mixture in batches, returning soup to the pan. Over low heat, add chopped cilantro and light cream, stirring constantly until heated through. For a thinner soup, add more light cream. Ladle into soup bowls. Sprinkle with grated Colby Jack cheese. Serve immediately.
Love you for using garlic too. Is warming up instantly! Michael
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Thanks for noticing. 👁👁🍃
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I love vegetarian soups so much more than any other. And this one could be framed it’s such a beauty.
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I know what you mean. It’s packed with flavor and bits of veggies. Yummy in my tummy. 😋🌿
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You definitely upgraded the somewhat bland zucchini, with all the tasty additions! 🙂
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Zucchini is very accommodating. It changed my mind. 🌿🌱🍃
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🙂
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Looks like a great way to use up zucchini!
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It most definitely is! 🌿🌱🍃
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