Quick and Easy Zucchini Soup
Soup soup soup. I'm a fan.
I haven't posted many soup recipes on the blog. Because I don't post many savory recipes in general. And I can't post soup every time I post a savory recipe. So soup rarely makes an appearance.
Is my explanation/excuse adequate?
The last soup recipe I posted was my favorite soup in the world. I mean, it's only the best vegetable soup ever.
So I'm not going to sit here and pretend that this quick and easy zucchini soup is as good as that vegetable soup. I'm not gonna do it. I can't. My heart belongs to the vegetable soup.
That being said, I like this zucchini soup. A lot a lot. Really so very much. I think I could even say that it's my favorite zucchini soup. Not that I've had many zucchini soups in my life to compare. Just to be even more honest.
Gosh, I'm not selling this zucchini soup very well, am I? But I really do love this one. I do!
Before I forget, let me just mention that soup and bread is a most impeccable union. Glad I got that in there. Back to this zucchini soup.
This soup does have an advantage over the vegetable soup I posted last year. The advantage: this zucchini soup is way quicker to make and has a much shorter cooking time.
There's a super short list of ingredients that make up this soup, and they all come together to form a creamy, wholesome, delicious pot of awesomeness.
Here's the list:
- zucchinis (obviously)
- onions (2 big ones, and sorry in advance for the tears these may cause you to shed whilst chopping them)
- olive oil (I mean, you could use canola or vegetable oil, but really, do you need me to tell you why I always choose olive oil?)
- water (it's a soup, it needs water)
- oats (just to thicken the soup up a bit and make it that much more creamy)
- salt, pepper, and curry powder (generous on the salt, moderate on the pepper, easy on the curry)
You start by cooking the zucchinis and onions with the olive oil until the vegetables are softened. Then you add in the water and cook the soup for about 40 minutes. Then you add in the oats and spices and cook the soup for 5 or so minutes more.
And then you blend it all together. Until it's perfectly smooth and creamy. Or, until it's not perfectly smooth and creamy. You can blend it till it's only halfway smooth and creamy. Or three quarters smooth and creamy. This way, you'll get yourself some chunks of zucchini in your soup in addition to the cream of the zucchini.
Your choice. I approve of both.
Have this quick and easy zucchini soup for dinner. Then put in the fridge and reheat it the next day for lunch. Dip some focaccia bread into it. Or pair it with some soft whole wheat sandwich bread. A toasted English muffin works too. All great options, really.
Well, that's it folks. I'll be back in a year or so with another soup recipe. Or sooner, if you're really lucky.
Until next time.
quick and easy zucchini soup
Yield: 8 QT. pot
6 medium zucchinis
2 large onions
3 tablespoons olive oil
7 cups water
1/2 cup quick oats
4 teaspoons salt, or to taste
1 teaspoon pepper, or to taste
1/4 teaspoon curry powder, or to taste
Cube the zucchinis (leave peel on). Chop the onions. Place into 8 QT. pot with the olive oil and let cook uncovered on a medium flame until the vegetables are softened, about 20 minutes.
Add the water, cover pot, and cook on low-medium flame for about 40 minutes (watch that soup doesn't spill over).
Add in the oats and spices and let cook again until oats are softened, about 5 minutes.
Using an immersion blender, blend the soup until it's smooth. Alternatively, blend partially, leaving some chunks of zucchini.
