For your sick day or any other day you want something that will make your tummy happy, try this super easy zucchini zuppa. This zucchini soup is awesome because it is creamy, but doesn’t include any cream. When you are sick, dairy can be worse for the stuff in your throat. This is a great one pot recipe that also freezes very well so you can eat it every day of your cold. This soup is full of vitamins and simple enough to make even when you aren’t fully coherent (even though you probably should be for safety reasons).
prep time: 10 minutes
cook time: 20 minutes
1. One yellow onion
2. 5 garlic cloves
3. 4 large zucchinis
4. 2 tablespoons olive oil
5. 2 tablespoons unsalted butter
6. 3 1/2 cups vegetable or chicken broth
7. Salt and Pepper
8. Freshly Grated Nutmeg
9. Soup Pot
10. Cuisinart, Blender, or Immersion Hand Blender
Chop onions and garlic into chunks. Turn the heat on the pot to medium. Add the olive oil, and allow the pan to heat up. Through in the garlic and onion; saute until tender. While waiting for the onions and garlic to cook, chop the zucchini into rondelles (circles). When the onions are almost soft, add the zucchini and allow the veggies to cook together. Allow the veggies to cook for about 3 minutes and then add the chicken broth. Turn heat on high and put a top on the pot and let boil for 15 minutes. When all the veggies are cooked through, use your immersion blender to blend all the ingredients together in the same pot. (a blender or Cuisinart is fine too). Add the butter, salt and pepper to taste, and freshly ground nutmeg. Give the pot another few seconds of blending and you’re done. You’ve got yourself a creamy veggie soup without all the fat of a cream-based dish. You can also add any other veggies you have on hand to make this soup one of your own. I like to have this with a homemade sourdough crustini. Just put a piece of sourdough in the oven until super crispy, put it into your bowl, and ladle your soup on top., and mmmmmmm.