Zucchini soup is a great way to introduce the delicate zucchini flavor into your diet. Zucchini, which is actually a fruit, is a healthy source of potassium, vitamin B9 and vitamin A.
Total time: 35 minutes
- 3 tablespoons butter
- 2 medium onions (coarsely chopped)
- 2 leeks (white part only)
- 1 pound zucchini (about three small zucchini’s)
- 3 large carrots (coarsely chopped)
- 2 sticks thyme
- 2 leaves sage
- 4 2.5 oz vegetable bullion cubes
- salt and pepper to taste
- Coarsely chop the onions and leeks. Rinse the zucchini(s) thoroughly as we’ll be leaving the skin on! Cut the zucchini into 1-inch chunks – if you have a large zucchini you would do best to scoop out the soft inside with a spoon.
- Melt the butter in a large pot over medium heat and add the chopped onion and leek – stir occasionally. Saute for about 5 minutes until the onion starts to become transparent.
- Add the diced zucchini, carrots and herbs and fill your pot with hot water – I usually leave about an inch from the top to prevent the soup from spilling over. Add vegetable bouillon and return to high heat brining the soup to a boil.
- Boil the soup for about 20 minutes or until the zucchini cubes have become soft.
- Remove the soup from the stove and blend thoroughly using a hand-blender. Return to stove and bring to a boil for another minute or two, add pepper and serve hot.