We had a HUGE zucchini in our CSA box last week. I wasn't sure what to do with it. I decided to hunt down a soup recipe given to me years ago by my friend, Martina. It was a zucchini soup recipe that makes some of the tastiest soup I'd ever had. Martina made it once for a dinner party, and none of us could guess what was in the soup. It had such a nice flavor, and I begged her for the recipe before I left. It couldn't be any easier to make this soup. I modified it to make it vegan, and it's just as delicious!
3 pounds of zucchini, chopped
4 cups vegetable broth (I use low sodium)
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp sea salt
1 1/2 cups almond milk
Combine zucchini, broth, onion powder, garlic powder and salt in a large soup pot. Bring to a boil and cook for 10 minutes.
Using a blender (I use a
KitchenAid immersion blender - if you don't have one, I HIGHLY recommend you get one) puree the soup. Add in milk and serve. Makes 4-6 servings.
3 pounds of zucchini, chopped
Using a blender (I use a KitchenAid immersion blender - if you don't have one, I HIGHLY recommend you get one) puree the soup. Add in milk and serve. Makes 4-6 servings.
