Soup's On!

Who doesn’t crave a great bowl of soup in the winter? My recent post at DC Foodies shares one of my favorite soups- a simple, easy to make variation of a classic Italian soup. It’ll taste like it’s been cooking all day!

And here is another one of my all-time favorites. I started making this recipe when my husband decided to remove dairy from his diet- a move that I found challenging, but also a lot of fun in the kitchen! This soup is so rich, so velvety that you will SWEAR there’s cream in it.

I originally found the recipe at The Kitchn, but made a few of my own changes. I hope you enjoy this healthy, robust soup!

Zucchini Puree
4 tablespoons olive oil
1 medium-sized sweet onion, chopped
9 cloves of garlic, chopped
4 medium zucchini, sliced
4 cups of chicken broth
1/2 teaspoon
powdered ginger
salt and pepper

Melt the olive oil in a heavy 4-quart pot over medium heat. As it heats, add the garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want it to sweat.

When the onions are soft and translucent, add the zucchini and cook until it's very soft and mushy. Try not to let the zucchini brown. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let it cool slightly, then blend it with an immersion blender until smooth, or transfer to a standing blender to puree. If you’re using a blender, transfer the soup to it in small batches. Return it all to its original pot and stir it together.

Season with ginger, salt and pepper to taste. This soup is GREAT on the second day, if there’s any left…