As the colder months set in, green soups become more necessary than ever. Winter is a wonderful time to rest, replenish and rebuild our strengths. This simple zucchini soup will nourish while reminding you of easy-breezy summer nights.
Serves 6
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Ingredients
- 2 tbsp (30 mL) canola oil
- 1 onion, chopped
- 2 lb (1 kg) zucchini, chopped
- 2 celery stalks, chopped
- 2/3 cup (150 mL) lightly packed fresh parsley, chopped
- 1 garlic clove, minced
- 1 1/2 tsps (7 mL) dried thyme
- 3 cups (750 mL) ready-to-use vegetable or chicken broth
- 1/2 cup (125 mL) heavy or whipping (35%) cream or full-fat coconut milk
- 2 tsp (10 mL)
- lemon juice
- Salt and black pepper, to taste
- Finely chopped fresh parsley, optional, for garnish
Instructions
- In a large pot, heat oil over medium-high heat; add onion and sauté for 3 minutes, stirring occasionally, until onions begin to soften and brown. Add zucchini, celery, parsley, garlic and thyme; sauté for 1 minute. Add broth and bring to a boil, then reduce heat to medium. Cover and let simmer for 15 to 20 minutes, until vegetables are tender.
- Remove from heat, stir in cream, let cool slightly and transfer in batches into a blender. Blend soup until smooth, then return soup to pot.
- Stir in lemon juice; season to taste with salt and pepper. Ladle into bowls and garnish with chopped parsley if desired.
Notes
- Make ahead: Soup can be prepared up to 2 days ahead. Cover and refrigerate.
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