Spring is in the Soup

While shopping at Whole Foods yesterday I picked up their free magazine, Delicious Living and leafed through for some needed inspiration for dinner that night.  Yes, there it was a lovely green soup.  Yum!  Plus I only needed a few ingredients.

It was super tasty.  My son, who doesn’t eat zucchini ate two bowls.  By the way when the family asked what was in the soup, I answered “spring!”

(Next time I make it I’m going to reduce the water for a bit more texture.  For a richer soup you could substitute half milk for the water.)

Zucchini Soup with Mint from Delicious Living

This is a perfect appetizer—the last spoonful leaves you wanting more. Adding the herbs at the end protects enzymes and phytonutrients, and intensifies the soup’s flavor. For variation, substitute ¼ cup packed fresh basil for the mint and chives.

Serves 8

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 3-4 medium zucchini, diced (about 4 cups)
  • 4 cloves garlic, minced
  • 4 cups water
  • 2 vegetable bouillon cubes
  • 3 tablespoons chopped fresh chives, plus more for garnish
  • 2 tablespoons chopped fresh mint
  • ¼ teaspoon freshly ground black pepper, or to taste

Directions

  1. Place olive oil in a medium pot over medium-high heat. Add onion and cook, stirring often, until it begins to soften. Add zucchini and garlic; continue stirring until vegetables soften. Add water and bouillon cubes; stir well. When mixture comes to a boil, reduce heat to maintain a steady simmer and continue cooking for about 10 minutes, or until vegetables are tender.
  2. Transfer to a blender and add 3 tablespoons chives and the mint. Process until smooth. Return to pot, add pepper, and reheat. Taste and adjust seasoning. Serve immediately, sprinkled with chives.
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