Zucchini Soup

Zucchini Soup2

Fresh herbs like mint and cilantro create a mouth-watering base for this soup.

Zucchini Soup2

Zucchini Soup
Print
Author:
Prep time:
Cook time:
Total time:
Serves: 6
If you grew lots of zucchini then this is a great recipe to use it up. This soup is usually eaten hot but its tastes just as great served cold.
Ingredients
  • 4 Tbsp olive oil
  • 1 onion, finely chopped
  • ½ jalapeno pepper (seeds, stems and ribs removed), chopped
  • 3 garlic cloves, chopped
  • 2 lbs zucchini (skin on), chopped
  • 2 potatoes, peeled & cubed
  • 3 cups GF chicken or vegetable broth
  • 1 cup water
  • ½ cup fresh mint leaves, loosely packed & chopped
  • ½ cup fresh cilantro, loosely packed & chopped
  • 2 tsp lemon juice
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large pot over medium-high heat, and sauté the onion and jalapeno's for 4-5 minutes until the onions soft. Then add the garlic, potatoes and zucchini and sauté for another 3-4 minutes, stirring often. Add broth, water, and bring to a simmer to 20 minutes.
  2. Remove from heat. Add the mint and cilantro. Purée in a blender or food processor until smooth. Return the soup to the pot, and add the lemon juice, salt and pepper to taste.
  3. Garnish with lemon wedges and sprigs of mint or cilantro.

 

 

Be the first to comment

Leave a Reply

Your email address will not be published.


*


Rate this recipe: