I’m going to assume I have mentioned how much I love zucchini. It’s my favorite vegetable. I love it in every form: grilled, sautéed, baked, roasted, in breads and muffins, as pasta sauce, as noodles, in zucchini casserole (the best!)… I haven’t found a way I don’t like it.
My daughter, E, does not like zucchini (except for zucchini bread, shocker). For some reason I can’t handle this. E is actually a very good eater so I’m not concerned about her not getting enough healthy food. She just truly doesn’t like zucchini and I don’t get it.
In my quest to find another way for her to get on board, I made zucchini soup. This silky smooth puree is absolutely delightful. Surely, no one could turn it down! It is a great way to introduce zucchini to little ones (much littler than mine).
This version is a vegan/vegetarian recipe. So, even though it is called “Creamy Zucchini Soup” that is based on the consistency, not the ingredients. Not one bit of cream. It really is an easy recipe with very few ingredients.
I based my recipe on a combination of this one from Food and Wine magazine and the recipe in Elizabeth Bard’s book Picnic In Provence. Look how easy:
First, sauté some onions in olive oil until they are translucent.
Add the garlic and cook for another minute.
Add the zucchini, season and stir.
Cook the zucchini for about 20 minutes with the lid on a tilt, stirring occasionally.
After 20 minutes, add all the liquids and simmer for a bit.
Puree with an immersion blender* and you are done, that’s it! Simple, healthy and absolutely delicious!
*If you don’t have an immersion blender you can transfer it to a regular blender. Just make sure you blend in batches, don’t put the lid on too tight and hold a towel over it.
My one daughter, A, liked it with a little bit of Parmesan cheese on top. The rest of us liked it just by itself. Except for E. She still didn’t like it. Arghhh… I should have made this when she was little and I’m sure things would have turned out differently. I guess I should just let it go, huh? Zucchini isn’t her thing. Oh well, more for me!
Creamy Zucchini Soup
3 T Olive Oil
1 small Onion, diced
1 clove Garlic, chopped
1½ – 2 lbs Zucchini
2/3 c Vegetable Stock (low-sodium or unsalted)
¼ c White Wine
¼ c Water
Parmesan Cheese (optional, for serving)
Put a pot on the stove over medium-low heat; add olive oil and onions to the pot.
Season with a little salt and pepper and sauté until translucent; about 10-12 minutes, stirring occasionally.
Add garlic and stir for 1-2 minutes.
Meanwhile, cut the zucchini in ½ lengthwise and then slice into ½ moons.
Add the zucchini to the pot, season with salt and pepper and stir.
Cover the pot, leaving the lid on a tilt and sauté for about 20 minutes, stirring occasionally.
Add the stock, wine and water to the pot.
Bring to a simmer; simmer for 5-10 minutes.
Use an immersion blender to puree the soup.
Taste and adjust seasonings if necessary.
*I actually like it cold too. I’m eating the leftovers cold as I type this because sometimes I’m too hungry to wait the 1-minute the microwave takes. But I get that cold soup isn’t for everyone.