The Greenest Zucchini Soup

This summer soup appears, with variations, each zucchini season. I’m sure everyone has a version. It’s restorative and healthy. The vegetarian version includes cream, the vegan version omits it. You can decorate the top with all sorts of modern crunchy things, building castles from herbs and nuts, but I prefer my cream soups to sing alone, without the clutter of other toppings. Sometimes beauty lies in sheer simplicity.  Another recipe to add to my Zucchini Cookbook.

  • one onion, roughly chopped
  • 2 garlic cloves, chopped
  • 3 medium Désirée potatoes, peeled, roughly chopped,
  • 6 or more zucchini, depending on size, cut into in chunks (really large overgrown zucchini will produce a rather bland, watery soup: use medium sized fruit, with some blackjack included for colour)
  • a few handfuls of curly kale leaves
  • a few handfuls of flat leaf parsley, stalks removed
  • one vegetable or chicken stock cube
  • seasoning
  • a little cream

Put the onion, garlic, potato and water in a large pot. Cover with water and add a little salt. Bring to the boil, then simmer for 15 minutes or until the potatoes are nearly soft. Add the zucchini, kale and parsley. Cook a further 5 minutes until the greens are soft. Add a stock cube, dissolve it by stirring, then blend the soup with a stick blender until creamy. Add a little more water if necessary.  Season to taste then swirl through some pouring cream just before serving.

8 thoughts on “The Greenest Zucchini Soup”

  1. Shall be made as soon as I can get some of the delicious vegetable ! Normally there is no cream in this house but this recipe may be better enriched by a tad ! I do like the adding some crunchy things part also 🙂 ! And Fran, going back to your last post . . . I actually love growing many of my own vegetables . . . just broken bones and bushfires and water restrictions have put a wee brake on habits for this tear . . .

    Liked by 1 person

  2. Sounds good, looks good but it’s never going to fly with the G.O. Regardless, when the weather cools off a little I’m going to hit the local growers markets for zucchini & kale, make the full quantity for myself as the perfect lunch when I’m back at my studies. Until then I will keep the image of your food as art photo in my head.

    Liked by 1 person

    1. Black jwck zucchini is dark green skinned. It’s called black beauty in most countries. I grow a few different herloom varieties fir differences in colour, texture and flavour. Thanks Karen for pointing this out, I’ll edit the text to clarify.

      Like

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