Purée of Zucchini Soup
These cold winter days are perfect for a bowl of creamy zucchini soup. Unlike most heavy cream soups, this one is light, smooth, healthy, and delicious without giving up any flavor. Instead of using heavy cream, this soup gets its thick, rich flavor from adding a potato and a little low fat milk. This soup makes a perfect after work meal not only because it is delicious, but also because it is a fast and easy one pot meal. Serve with a salad and some crusty bread for a great meal.
4 – small zucchini
1 – large Idaho potato
1 – large onion
1 – carrot
1 – small bunch of celery leaves
2 – garlic cloves
1 -qt. Chicken stock
1/2 – tsp. Salt
Gound black pepper to taste
1/2 – cup 2% milk
Crema Mexicana (for garnish)
Cut off the ends of the zucchini, peel the onion, potato, carrot, and garlic. Quarter each of the vegetables and place the them in a medium sized pot, add the garlic and chicken stock. Bring to a boil, then reduce the flame to medium and cook for 30 minutes or until the vegetables are fork tender. Add salt and pepper.
When the vegetables are fork tender, turn off the flames and use an immersion blender to purée the vegetables. Be careful not to cause the hot liquid to splash.
Once it is smooth, add the milk and stir thoroughly.
This soup can easily be made either vegetarian or vegan. Use can substitute the chicken stock with vegetable stock, and the milk can be left out all together. It will still be just as delicious.
To serve, drizzle a little crema on top and enjoy!
Makes 6 servings.