Monday, March 1, 2010

Meatless Monday: Organic Zucchini Soup

Happy Meatless Monday!  Today, I'm writing up one of my favorite soups to make on a cold day - Organic Zucchini Soup!  I add a little peeled potato and pureed this soup to give it a creamy texture (sans the cream, of course!).  While technically a fruit, zucchini is handled like a vegetable in the kitchen and has many health benefits.  It's low calorie, fiber-rich and contains vitamin C, manganese, vitamin A, potassium, folate, copper, riboflavin and phosphorous. This is a delicious, meatless, healthy soup that you're sure to love!

Organic Zucchini Soup
Serves 6 people
Cooking time: 30 minutes

4 organic zucchinis (large), chopped
4 cups vegetable stock
2 medium potatoes, peeled and chopped
2 garlic cloves, peeled and chopped
1 onion, peeled and chopped
1/2 teaspoon chili flakes
1 teaspoon thyme
1 bay leaf
2 tablespoons olive oil
2 tablespoons roasted walnut oil (for drizzling)
salt and pepper

In a heavy-bottomed pot, heat the olive oil over medium heat.  Add the onion and saute until just softening (about 5 minutes).  Add the garlic and chili flakes and saute for 1 more minute.  Then, add the zucchini, potatoes, stock, thyme and bay leaf and bring to a simmer.  Cover and simmer for 30 minutes.

Working in batches, puree the soup in a blender until smooth.  Season to taste with salt and pepper.  To plate, ladle some soup into a bowl and drizzle with roasted walnut oil (good olive oil would also work).  Enjoy!

Source For Ingredients
organic zucchini, organic potatoes, chili flakes and organic onion from Trader Joe's

organic vegetable broth and organic bay leaf from Whole Foods

organic garlic and roasted walnut oil from Hollywood Farmers Market

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