Cream of Zucchini Soup

Cream of Zucchini Soup

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This recipe doesn’t call for cream or any dairy products. The meaty flesh of the zucchini or any summer squash, blends to a creamy texture all on its own.

Ingredients

  • 1 large or 2 small white onions, chopped
  • 2 cloves of garlic, chopped
  • ¼ cup good quality fragrant olive oil or vegetable stock*
  • 8 cups roughly chopped zucchini (about 2-3 medium to large zucchinis or any other summer squash)
  • 2 cups vegetable stock
  • 1 Teaspoon salt or more to taste
  • ½ Teaspoon freshly ground pepper or more to taste
  • 3-5 Tablespoons freshly chopped parsley
  • Optional herbs: basil, tarragon, and garlic chives
  • 1 Tablespoon fresh lemon juice
  • Optional garnishes: homemade croutons, a sprinkle of sweet or smoked paprika, a pinch or two of nut parm sprinkle or vegan parmesan cheese

Nut Parm Sprinkle

  • 1 cup sunflower seeds or substitute ½ cup raw almonds and ½ cup raw cashews
  • ¼ cup nutritional yeast
  • ¼ tsp garlic powder
  • ¼ tsp. Salt

Instructions

  • Heat ¼ cup olive oil in a heavy-bottomed stock pot. Add onions and cook until translucent, stirring a few times. Add garlic and cook for 1 to 2 minutes more, stirring until very fragrant. Add chopped zucchini or other summer squash and 1 teaspoon salt. Sauté for 5-8 minutes, stirring frequently.
  • *To make this a no oil version replace olive oil with vegetable broth, adding 1-2 tablespoons at a time to the pot when vegetables start to stick.
  • Add just enough vegetable stock to cover the zucchini/squash and no more. You can always add more later.
  • Bring mixture to a boil, then lower heat and simmer for 30 minutes or until zucchini/squash is completely tender.
  • Remove from heat and blend mixture with an immersion blender until the soup is velvety smooth.
  • Stir in freshly ground pepper and chopped parsley.
  • Add more stock, as needed, to form a creamy consistency that is smoother than a purée but not watery.
  • Add lemon juice and more salt, if needed, along with any garnishes immediately before serving.

Notes

This soup freezes well just omit the fresh lemon juice, pepper, parsley or other herbs as well as the garnishes before freezing.
Recipe from https://www.wildabundance.net/favorite-zucchini-recipe/

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