Zucchini Soup
I made zucchini soup the other night and was pleasantly surprised at how well it turned out. I’m constantly amazed by how the simplest easy soup recipes with the most basic of ingredients – like this zucchini soup recipe – can be so satisfying and delicious.
When you’re in need of quick easy dinner ideas, why not think soup?
It’s simple, satisfying and can be served hot or cold (depending on the recipe), making it a great choice all year round.
I served the soup with “make your own grilled cheese sandwiches.” (Having just watched a recording of Martha Stewart on Oprah where she had suggested setting up a ”Make Your Grilled Cheese Bar” for your next party.
Our options weren’t nearly as lavish as Martha’s, since this was a weeknight and there were only four of us. We had good whole grain bread, cheddar and havarti cheeses, sliced ham, turkey, tomatoes and apples, butter, mustard, raspberry jam and quince paste.
Based on this little trial run, I would definitely suggest trying it for a quick and easy dinner some night or at your next casual get together. It’s a fun, easy, friendly way to get your friends and family in the kitchen with you! Enjoy!
Curried Zucchini Soup Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings
Ingredients
2 teaspoons olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, peeled and cut into 1-inch chunks
2 tablespoons sliced almonds, toasted, for garnish (optional)
Preparation
1. Heat oil in a large saucepan or soup pot over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder and continue to cook, stirring constantly, until fragrant, about 1 minute.
2. Add zucchini, potato, and 4 cups water to the pot. Bring to a boil and then reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes.
3. In batches, puree soup in a blender (do not fill more than halfway) until smooth. Taste and add more salt if needed; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.
Nutritional Estimates Per Serving (1/4th recipe): (without almonds) 100 calories, 2.8 g fat, 17.7 g carbs, 4.3 g fiber, 3.5 g protein and 3 WW PointsPlus Value. (with almonds): 117 calories, 4.3 g fat, 18.4 g protein, 4.3 g fiber, 4.1 g protein and 4 WW PointsPlus.
Variation Ideas: Skip the curry powder. Add a couple big handfuls of spinach into the hot soup right at the end of cooking and give it a few seconds to wilt. After pureeing, add a big squeeze of fresh lemon juice. Taste and add more salt if needed.
Kitchen Notes: I used about 1.5 teaspoons of curry powder and vegetable broth instead of water. Also skipped the slivered almonds and used my Vitamix (or as Rod calls it, the outboard motor) to blend this tasty easy soup to silky smoothness.
Have I mentioned lately, how much I love my Vitamix? It was pricey but I haven’t had a second of buyer’s remorse. Of course, you don’t need a Vitamix to make this delicious soup. Any blender or immersion blender will do.
Source: Adapted from Everyday Food: Great Food Fast
If you are looking for a cold zucchini soup, here is one that is on my “must try” list. It’s from one of my favorite cookbooks at the moment, Twelve Months of Monastery Soups
Cold Zucchini Soup Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 2 to 3 hours
Yield: 6 servings
Ingredients
6 medium zucchini
1 leek
1 teaspoon salt
5 cups water or vegetable stock
3 tablespoons fresh lemon juice
1/2 cup pesto
1 (8 ounce) container plain yogurt
fresh basil leaves and extra yogurt for garnish
Directions
1. Slice the zucchinis thinly and the leek julienne style (skinny 2-inch long slices).
2. Place them in a soup pot add the salt and water or stock and bring to a boil. Boil for about 10 minutes and then turn the heat down to low and simmer another minute or two.
3. Allow the soup to cool, then add the lemon juice, pesto and yogurt. In patches, puree the soup in a blender.
4. Refrigerate until ready to serve. Taste and adjust the seasoning, adding salt, pepper and/or lemon juice as necessary. Serve soup chilled, with 1 teaspoon yogurt at the center and surrounded by leave of fresh basil as garnish.
Nutritional Estimates Per Serving (1/6th): 169 calories, 10.2 g fat, 14 g carbs, 3.1 g fiber, 7.1 g protein and 5 WW PointsPlus Value
Three More Zucchini Soups from Other Blogs & Websites:
Here are three more zucchini soups from around the net that sound delicious. I can’t wait to give them a try.
Corn, Tomato & Basil Soup - A light and healthy soup recipe brimming with all your favorite late summer vegetables. Soup during the summer can be a great thing! I’m a firm believer in eating soups all year around. Especially when the emphasis is on seasonal vegetables. It’s a great way to take advantage of the abundance of zucchini and tomatoes overflowing your garden and flooding the markets. From Cinnamon Spice & Everything Nice.
Italian Sausage Zucchini Soup – This is a soup I made in 2005, and it’s perfect for this time of year when the nights are getting cooler, but there’s still zucchini from the garden to be used. The combination of turkey Italian Sausage, tomatoes, zucchini, garlic, and basil with just a bit of macaroni has been a winner every time I’ve made this for a family party. From Kalyn’s Kitchen.
Tortellini Zucchini Soup – Everyone knows tortellini make a quick weeknight pasta dinner—but they also add substance that turns this quick, colorful vegetable into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Enjoy this soup with a slice of multigrain baguette and a spinach salad. Found at Eating Well.
Related Posts:
Broccoli Cauliflower Soup
Spring Vegetable and Bean Soup
Easy Potato Soup
Skinny Potato Leek Soup – simple and delicious with 4 WW PointsPlus Value
