News Alert
UPDATE: Massive Brush Fire Rages In Berkeley,…

Got Zucchini ... Soup??

Local, seasonal zucchini are in abundance right now. Here's a great way to put your surplus to good use in a light and delicious soup.

I love soup. It’s so easy to prepare … chop some ingredients, add liquid, simmer and presto! 

Rounded out with a fresh salad and a slice of good crusty bread, or a sandwich, you have a homey, soul-satisfying meal usually with leftovers for the next day’s lunch. 

If you’re like me, picking vegetables from the backyard faster than you can eat them, here’s another soup recipe to use up some of those zucchini. This is a perfect use for those rogue zucchini that “get away from you.” You know the ones that you find one day as big as a thighbone. 

I know we all love zucchini bread and muffins, but we don’t always need the added fat, calories and carbs.  If you don’t have a garden I still recommend this recipe since zucchini is in seasonal abundance at the local markets and inexpensive.

This recipe if fast, fresh and simple; and it highlights the delicate flavor of this favorite summer vegetable. Dare I say it?  It’s summer in a bowl. 

To make this yummy soup you need 2 zucchini (on the large size), 2 medium yellow onions, 5-6 cloves garlic (Italian thing again), 1 packed cup of basil (or more to taste), 1 white potato (optional), water to cover (or vegetable broth or 2 cubes vegetable bullion), 1-2 tablespoons of olive oil and salt (I use Kosher or sea salt) and pepper to taste.

Roughly chop all the vegetables and keep separate. Warm the olive oil in a medium pot and add the onion and a pinch of salt. When it becomes translucent push to the side and add the garlic.  Stir so garlic browns on all sides but doesn’t burn (there’s nothing worse than burnt garlic). 

Add the zucchini, and potato if using, and the water (broth or bouillon) to barely cover; bring soup to a boil. Cover and reduce to a simmer. When the vegetables are completely tender, uncover and put on a back burner to cool. Puree in batches with the basil or add the basil to the pot and use an immersion blender.

Once again I’ve shown you a meal doesn’t have to be labeled “vegan” or “plant-based,” it’s just darn good. You will reap countless rewards by adding a few meals like this a week into your lifestyle by the basketful.

Serve with a basil garnish and happy slurping!

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.


More »
Got a question? Something on your mind? Talk to your community, directly.
Note Article
Just a short thought to get the word out quickly about anything in your neighborhood.
Share something with your neighbors.What's on your mind?What's on your mind?Make an announcement, speak your mind, or sell somethingPost something