So, you may or may not remember (or you may be a new reader!), but way back in October I initiated a soup-making challenge for myself. 1 year, 26 soups. It's March and with only 6 months left to go, I'm not exactly ahead of schedule, but I'm still excited about the soups I've made so far - and you can check them out here: 1, 2, 3 and 4.
Today, I'm showing you how I made soup #5 - Zucchini Soup!
I got this recipe from Gina over at SkinnyTaste (she's your go-to gal for healthy food recipes!) and made it exactly as directed. Before you run out and buy some zucchini, you should know that this soup is very much a zucchini soup. As in, if you only sort of like zucchini, this soup is not for you. But if you like zucchini and you're looking for a quick and easy way to prepare it - then this soup is your new best friend.
All you need are these ingredients:
3 small zucchini
1/2 small onion
2 cloves garlic
4 cups chicken stock
sour cream, to taste
salt and pepper, to taste (not pictured)
Then chop up your garlic, onion and zucchini (skin on) and toss them in a pan.
Next, add the broth and bring to a boil. Allow to simmer for approximately 20 minutes, or until veggies are tender.
Once tender, blend the ingredients using either your immersion blender or a real blender. I went old school with the full blender.
Then, ladle into bowls and add a dollop of sour cream to each bowl to generate creaminess in the soup. And finally, serve your healthy zucchini soup!
I liked this soup, but it was definitely more zucchini than I thought it would be. (Note: Please don't ask why I thought that Zucchini Soup might not taste so much like zucchini.) Next time I make this, I think I may add some leeks, olive oil, and some pancetta for a little bit more flavor. This will of course, make the soup much less healthy, but I'm interested to see how it tastes with the extras.
Now that Spring is finally here, have any of you been taking advantage of the delicious veggies available? I cannot wait for farmer's markets this summer!