C’mon Zucchini, Get In the Pot!


Getting colder is the signal for me to start making more soups. Today, I thought I should give my last zucchini one more chance before I switched to fall squash. I picked the last four of them from the containers on my patio. This year, it was the first time I grew zucchini. They were very easy to grow because they pretty much took care of themselves. Aside from the already warm temperatures all I had to do was making sure they were placed in full sun, had fertile soil, and enough moisture. It took about 50 days for them to mature. Here’s how I made this simple and yummy soup. 

Step 1: Cut 4 small to medium size zucchini in half slices, chop 2 medium onions, 3-4 cloves of garlic in small pieces, and 3 small to medium size carrots in small quarters.20170603_142440-1

Step 2: Place about 4 tablespoons of extra virgin olive oil in a pot at medium heat. When the oil becomes hot sauté the onions until they become brownish. Then add the garlic and continue to sauté both until the garlic also becomes brownish. 

Step 3: Place the slices of zucchini in the pot and stir continuously until they change color and become soft. You may want to add a tablespoon of olive oil if you think it is needed.

Step 4: Add 32 oz. of low sodium or regular Chicken Broth to the mixture. When it gets warm mash the zucchini in the pot just enough to get a creamy consistency. You don’t need to mash them all.

 Step 5: When the mixture gets hot add a 10.5 – oz. can of low fat or regular Condensed Cream of Chicken Soup and water as the size of the can. Whisk everything in the pot until they mix well. You can add fresh or dry dill, salt, pepper, and other spices you may like.

Step 6: Now you will have enough liquid to boil the carrots.

Step 7: Cover the pot and continue cooking at medium heat until the carrots are getting soft. Reduce the heat if needed. Taste the soup as everything boils to see if you need to add more spices.

Step 8: Add some chopped fresh parsley and stir it inside the pot when the soup is almost cooked. Let it boil for another 5-7 minutes for the parsley to release its flavor.

Step 9: I like to add sour cream to vegetable soups either to the entire mixture, when it is completely done, or separate servings. It makes the soup taste a bit creamier.

Step 10: Serve with croutons or crackers. Makes 6 servings. The preparation and cooking take about an hour.

 

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