HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
RECIPE: ZUCCHINI (COURGETTE) SOUP
Zucchini soup is a great choice for a healthy snack that will satisfy without filling you out. Serve with some thin crackers with melted cheese for a light lunch or starter.
Delicious as a light lunch
Or for larger parties, fill shot glasses with soup and top with a spot of plain yogurt for an easy yet impressive-looking treat.
PREP TIME: 10 min
STOVE TIME:
Wonderbag Method 15 min on the stove, 1-2 hours in the bag
Conventional Method 60 min on the stove
SERVES: 6
INGREDIENTS
Zucchini/courgette, leeks, stock/bouillon, olive oil, TASTE OF TUSCANY spice blend. Click here to buy.
FOR THE SOUP:
-
3 Tbsp (45 ml) olive oil
-
2 leeks, thinly sliced from the white end up to about 2 inches before the dark green bit
-
1 sachet TASTE OF TUSCANY spice blend
-
1 ½ tsp salt
-
½ tsp black pepper
-
2 large zucchinis (courgettes) ends trimmed, thinly sliced
-
4 cups (1 L) chicken or vegetable stock (boullion)
-
Further salt and pepper to taste
OPTIONAL GARNISH:
-
Plain yogurt
-
Sprinkle of cayenne pepper
COOK THE SOUP
WONDERBAG METHOD
1) Heat a 2 ½ quart (3 litre) pot on medium-high. Add olive oil and leeks and sauté 5 minutes, until leeks are soft and start to brown in parts.
2) Add TASTE OF TUSCANY spice blend and cook for 1 minute.
3) Add the zucchini, stock, salt and pepper, and bring to a boil.
4) Reduce heat to medium-low and simmer, covered, for 5 minutes
5) Seal your lidded pot in the Wonderbag and leave to finish cook for a minimum of 60 minutes (or leave it 2-3 hours for deeper flavour development)
CONVENTIONAL METHOD
1) Heat a 2 ½ quart (3 litre) pot on medium-high. Add olive oil and leeks and sauté 5 minutes, until leeks are soft and start to brown in parts.
2) Add TASTE OF TUSCANY spice blend and cook for 1 minute.
3) Add the zucchini, stock, salt and pepper, and bring to a boil.
4) Reduce heat to low and simmer, covered, for 45-60 minutes. Stir occasionally.
2 leeks, thinly sliced from the white end up to about 2 inches before the dark green bit
Heat a 2 ½ quart (3 litre) pot on medium-high. Add olive oil and leeks and sauté 5 minutes, until leeks are soft and start to brown in parts.
Add TASTE OF TUSCANY spice blend and cook for 1 minute.
Add the zucchini, stock, salt and pepper, and bring to a boil.
Add the zucchini, stock, salt and pepper, and bring to a boil.
Reduce heat to low and simmer, covered, for 45-60 minutes. Stir occasionally.
PUREE THE SOUP
When ready to serve, turn off heat (or remove the pot from the Wonderbag), and puree the mixture into a smooth consistency using a hand/staff blender (or transfer to a food processor or drinks blender).
SERVE
Serve plain (above) or garnish as desired with a dollop of plain yogurt and a tiny sprinkle of cayenne pepper for a delightful hint of heat.
Served here with a dollop of plain yogurt and sprinkle of cayenne pepper.
Serve with whole grain bread rolls or a few crispy crackers with cheese (melted under the broiler/grill for a few minutes) are great for dunking in the soup.
Perfect for a light lunch.
For parties or group, ladle soup into a measuring cup or small pitcher, and then pour through a funnel into the shot glasses (for a 'clean pour). Top with a tiny dollop of plain yogurt.
Recipe & Photo Credit: Cathy Menees
COOKS NOTES
INGREDIENTS
I use 1 ½ tsp of salt when cooking, but this will of course vary by how salty (or not) your stock/boullion is.
GARNISH
While this soup is delicious on it's own, a tiny bit of parmesan goes a long way in adding a ‘rich’ taste and diced chives gives a nice fresh bite to the soup.
KITCHEN BUDDIES
The Wonderbag is ideal for fresh vegetable soups to enable a slow cook and retention of flavor and nutrients (i.e. you're not opening the soup to stir, so all goodness is trapped inside).
I use a staff mixer to puree the soup directly in the pot (vs. transfering to a food processor or blender).
Recipe & Photo Credit: Cathy Menees
