Have I ever mentioned that I REALLY like zucchini? I am sure I have. In the past I have shared my Zucchini Pizza Cups, Zucchini Chips, and Summer Zucchini Pizza. I also love them in a chopped salad or just roasted in the oven with salt.
I have prepared myself for zucchini season for a while now. I often stock up on zucchini at the farmers market AND EAT THEM EVERY WAY I CAN!
Since it has been a bit chilly these past few days, I decided to make a summer zucchini soup for lunch for my family. Of course I always try to make my soups as ” lighted” as possible. I must say, that this was a big hit!
The texture of this soup is wonderful and creamy. AND it is SOO good for you!
Summer Zucchini Soup
3 tablespoons of olive oil
2 cups of diced onion
1 tablespoon of garlic minced
4 pounds of diced zucchini
4 cups of vegetable stock
salt and pepper to taste
1/2 cup of milk
1) Saute onion and garlic in the olive oil in a skillet until slightly tender
2) Add Zucchini and sauté for another few minutes
3) Add vegetable stock and bring mixture to a boil. Let cook for about 15 minutes. Add milk
4) Using a hand blender, standing blender or food processor. Blend until smooth and creamy
This zucchini soup was a creamy and perfect lunch. This is a wonderful complement to a sandwich or salad for any lunch. I added some cheese and toast bits to my soup.
And since I used milk and olive oil instead of cream and butter. There is nothing to feel guilty about!