Adventures of an unfussy foodie.

October 30, 2012

Easy, Quick, Amazing Zucchini Soup

Are you ready for Halloween?
I'm not. Like, really not.

I mean, I made the kiddo's costume, which is good and very on-the-ball of me, but I don't have any kind of costume for myself, nor have I purchased candy, nor have I decided how to decorate the car for the trunk-or-treat... I mean, I can probably get away with not dressing up, but I'm pretty sure making the car fancy is a requirement, right?


In any case, I AM all ready for Hallow's Eve dinner by virtue of the fact that I have a batch of this lovely soup already stocking up my freezer. It's perfect for Halloween because it has a delightful green hue, which the kids will love. Serve it with grilled cheese -- cut into "fingers" for dipping, of course -- and it's a meal. It's also healthy as can be; loaded with veggies, low in fat and calories, light yet filling.


Zucchini Soup
via Sophisitmom (yes, again)
PRINTABLE RECIPE

Ingredients:
1 onion, diced medium
2 Tbsp. oil
2 c. 1" diced zucchini (about 2 medium zucchini)
4 c. vegetable or chicken broth or stock
3 bay leaves
3 tablespoons heavy cream (optional, or you can also substitute the same amount of evaporated milk)
salt and pepper to taste

Directions:
In a large pot, heat oil (olive, canola, butter, whatever) over medium-high heat. Add in onion, sprinkle with salt and pepper, and saute until onion is translucent. Add zucchini, a little more seasoning, and continue to saute for a minute or two until the zucchini has some color. Pour in broth/stock and bay leaves, and bring to a rapid simmer. Reduce heat, but maintain simmer for about 20 minutes, or until zucchini is tender.
Puree until smooth (I just stick my immersion blender right in the pot), then stir in cream, if desired. Taste and adjust seasoning as needed. Serve warm.

*Go ahead and make this in big batches. It freezes nicely, and even keeps in the refrigerator for up to a week.



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