Friday, January 3, 2014

Zucchini Soup

Happy New Year!

After all the heavy meals over the holidays, we are all craving something a little lighter.
So, how about a light, vegetable soup?

1-2 Tablespoon olive oil
1 carrot, diced
1 onion, diced
2 celery stalks, diced
1 large shallot, chopped
2 pounds medium zucchini, ends removed and sliced
4 cloves garlic, chopped
4 cups vegetable or chicken stock
sea salt and freshly ground pepper, to taste
1 roasted jalapeno, seeds removed (optional)

In a large saucepan over medium heat, add olive oil. Stir in carrot, onion, celery, and cook until vegetables have softened.

Add shallot, zucchini, and garlic and cook about 5 minutes. Add stock and simmer until vegetables are soft, about 15-20 minutes. Add sea salt and pepper and jalapeno if desired.

Puree well in a blender. Check seasonings and serve.

Soup can be topped with croutons, herbs, Parmesan cheese, creme fraiche or a spritz of lemon.

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