If you’ve ever had a zucchini plant, you know it’s the gift that keeps on giving. Once the plant starts growing the vegetables, it can give you up to one zucchini every day. So if you have multiple plants… you do the math.
We love zucchini! It’s a versatile vegetable, that you can use in all sorts of recipes. You can stuff it with minced meat (or a rice dish, for veggie lovers), stir fry it, grill it on the barbecue. Use it in quiches, omelets, on pizza… or even eat it raw, as zucchini carpaccio. Zucchini pasta is quite the hype as well.
It’s high in fiber & vitamin C, yet low in calories, so really good if you’re at an all you can eat zucchini buffet!
However, sometimes you just get tired of eating it on a daily basis. So in the freezer it goes. If you do it the right way, you can keep eating zucchini whenever you like, during fall, winter and spring. But more about that in another blog post.
I’ll be using our frozen zucchini harvest from last summer for an easy and effortless soup, perfect for those cold winter days.
- 4 zucchini
- 2 onions
- 1 leek
- 1 clove of garlic
- 1 small potato (optional)
- 2,5L of stock (chicken or vegetable)
- 1 branch of rosemary
- 2 leaves of laurel
- Salt & pepper
- Olive oil
Remove the skin from the onions and garlic and cut them in large chunks. We’re mixing the soup later on, so don’t waste your time cutting it in small, even pieces. Pour some olive oil in a soup pot, on a medium heat, and add the onions and garlic. Fry them until sweet (make sure the heat isn’t too high, because the garlic will burn and leave a bitter taste).
My zucchini were already sliced before I put them into the freezer, so I can just add them right from the bag into the pot. I like to add pieces of potato, as it thickens the soup a bit, but it’s not a must. Let it stew for a while, until they’re soft.
Afterwards, just add the stock, rosemary, laurel and salt & pepper (to your liking).
Just a quick comment: experiment with the proportions. If you want a thick soup, add less stock (and vice versa). If you’re growing your own vegetables, you know that not one of them will be the same size.
Let it cook for about 15 minutes (again, this is not rocket science), and let it cool down a bit before you take out the laurel leaves and rosemary branch. Then blend it. I like using a hand blender, as it’s quick and you can use the soup pot instead of a blender that you’ll need to clean afterwards.
Then, and again, this is optional, sift the soup for a more soft, velvety texture. Be aware that when you sift soup, it will contain less fiber.
So that’s it, enjoy your cup of zucchini soup, and remind yourself that summer’s always just around the corner.