One of the things I like most about autumn is that it marks the beginning of a long soup season. A couple of days ago I made a delicious zucchini soup, and while I was shooting the pictures for my Instagram profile I thought: “Why not post the recipe as well?!” It’s simple, doesn’t take too much time (especially if you have some of the ingredients already chopped and frozen in the freezer) and makes a big batch (approximately 5-6 servings). I love recipes that allow me to feed my family well beyond the one meal I initially planned them for. So, here it is:
Simple Zucchini Soup
- 4 zucchini;
- 2 potatoes;
- 1 carrot;
- 1 onion;
- 1 tsp garlic powder (you can use fresh garlic as well);
- 3 tbsp olive oil;
- vegetable stock (or water);
- salt and pepper to taste;
- sumac (optional).
- Prepare your vegetables: chop the onion, garlic, zucchini, potatoes and carrot.
- In a big pot heat the olive oil, add the chopped onion and carrot (and garlic, if you’re using fresh) and saute for about 3-4 minutes.
- After that, add the rest of the vegatables and cover with water or vegetable stock. (I prefer vegetable stock, because it adds much more flavour to the soup.)
- After the soup starts to boil, add salt, pepper and garlic powder to taste (you can always adjust it later).
- Allow it to simmer for about 30-40 minutes or until the potatoes are fork tender. Remove from the stovetop and blend everything together. You might want to remove some of the water first in order to later adjust the soup thickness as you like. Otherwise, if you have too much water in the pot, your soup will become too thin and lose some of its rich taste.
- Add more spices if necessary and return on the stovetop for 2-3 minutes.
- Your zucchini soup is ready! I like to serve mine with sumac, because I just adore its lemony taste. Enjoy! 🙂