Zucchini Soup
It’s Meatless Monday EVERY DAY OF THE WEEK here at The Dirt on Vegetables, but if you are looking for a good recipe for your day of the week that you keep your meals vegetarian- then this is the soup for YOU.
Have you accepted the challenge of going meatless once per week? I am not one to tell you what to do, but I think it is a good idea. Doing so has health and environmental benefits. Plus, if cooking without meat is new to you, it means you'll be adding new, exciting vegetarian recipes to your regular repertoire every week. It also means that one night each week, you won't hear your family complain, "Really?? Chicken again?"
This week I am excited about a green soup. It is 5 ingredients (not including salt and pepper) and always a winner. It’s a favorite in my house and so EASY to make. It takes less than 30 minutes start to finish. I have been trying to incorporate veggies that are easier to digest into my rotation lately because I am breastfeeding and Talia seems to get gassy when I eat cruciferous vegetables.
I like to top my soup with a drizzle of olive oil and fresh grated cheese, but that’s completely optional. Serve this with some crusty bread and make it a meal, or serve this as a starter to any meal.
Zucchini Soup
Serves 4-6
INGREDIENTS
2 TBS butter
1 onion, diced
3 medium zucchini, skin on cut in large chunks
32 oz vegetable broth
kosher salt and black pepper to taste
1/2 cup fresh grated parmesan cheese plus extra if desired for topping
INSTRUCTIONS
Heat butter over medium heat until melted.
Add onion and cook until translucent, 3-5 minutes. Add salt and pepper to taste
Add zucchini and stir, coating with butter and onions and cook for 5 minutes. Add salt and pepper to taste.
Add vegetable broth. Lower heat, cover, and simmer until tender, about 20 minutes.
Remove from heat and purée in a blender until smooth.
Taste for salt and pepper and adjust to taste. Serve hot.