Zucchini Cream Soup

By Tablespoon Kitchens

July 20, 2017

Ingredients

tablespoons olive oil

leek (white part), finely sliced

potato, peeled and chopped

zucchini, chopped

Salt and pepper, to taste

cups low-sodium vegetable stock

tablespoon chopped parsley

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1

Heat the olive oil over low heat and sauté the leek, potato, and zucchini, seasoned with salt and pepper to taste, for 5 minutes.
2

Add the vegetable stock, turn the burner to high to bring to a boil, and cook partially covered over low heat for 20 minutes.
3

Process in batches in a blender until creamy, being very careful not to burn yourself since hot liquid tends to splash when you open the blender.
4

Serve in two bowls, sprinkled with chopped parsley.

If you want to decorate your bowls, you can use a mandolin to cut a few very thin slices of zucchini before chopping up the rest, and put those slices on top of the soup as I did for the picture.
Use white onion instead of leek if that's what you have on hand.

No nutrition information available for this recipe

It's starting to get a little chilly here on the East Coast, and I'm already starting to crave warm foods every day. My body always surprises me with its accuracy. It seems to know when the seasons are changing like a clock. Even on days when it's still warm out, my hands have started to get increasingly colder, and I know it's time to do some preventative inner heating using my food as medicine. One of the easiest ways to turn my inner heater on is to have a vegetable soup for dinner or as an appetizer for lunch. In the summer I have a salad and steamed or sautéed vegetables almost every night. In the winter I turn to soups and roasted veggies, particularly root vegetables. You can make a vegetable soup with very little effort using two or three vegetables, simple seasonings and water or a vegetable stock. Blend all ingredients together for a cream soup, or leave it as is for a chunky vegetable soup. You'll have no excuse to let a vegetable go bad in your fridge again.