Creamy and thick zucchini soup, with a slight hint of sweetness.
We are finally passed the weekend which I am glad about because there was a lot going on. We attended a wedding on Friday, came home from it on Saturday (slept for like 13 hours to recuperate) and celebrated Mother’s Day on Sunday. How did you spend Mother’s Day? Let me know in the comment section bellow.
I held a brunch for my mom and served her a bunch of things you might know from this blog. Such as my rhubarb syrup and lemon syrup. I actually mixed them together for the brunch and added sparkling water, ice cubes and freh lemons -wow that was a great combo! Or the recently posted apple rose tart which my mom really loved. (Thank God all the work payed off! :))
Since we attended a wedding shortly before Mother’s Day we asked (or actually my husband asked, I was too shy) for one of the centerpieces as everybody was leaving since I know from our wedding that these things then just got thrown out. The bride was happy to give us one and my mom was super surprised at the amazing and expensive center piece I displayed on the brunch table.
But now that we all stuffed our stomachs at brunch it was time for something light and healthy.This zucchini soup is one of my go-to recipes when I’m craving soup. My mom taught me how to make it when I was a teenager and I have loved it ever since. Despite its simplicity and the fact that it only contains 4 ingredients (5 if you count the water) it is a very satisfying entrée or dish for in between when you are a little bit hungry.
I love cream soups and the ones I makes are always quite thick because that’s the consistency I prefer. You can of course adapt the amount of water to your liking. To keep this vegan simply leave out or substitute the sour cream.
Before you go off buying zucchinis, let me give you a tip for picking out the best ones. Bigger isn’t better. You want to opt for smaller ones with a very fine skin. Larger ones tend to have a wood like taste and a thick skin can taste bitter. If the zucchinis have a thick skin you can them peel before adding them to the soup.
- 800g zucchini (1.7lb) (about 4 small)*
- 1 large onion
- 1 tablespoon coconut oil
- 300ml water (1 and 1/4 cup)
- 1 and 1/2 tablespoons vegetable stock powder
- salt and pepper to taste, optional**
- sour cream
- pumpkin seed oil
- Wash trim and cut the zucchinis, set aside. Peel the onion and cut into large pieces (you do not need to chop it finely as it will be pureed later anyway)
- Heat coconut oil in a large pot on high heat. Once it is hot add in the onions and sauté for about 2 min or until they become translucent. Then add in the zucchinis and stir. Next add in the water and vegetable stock and put a lid on the pot. Let the water come to a boil and then turn the heat down to low and let it simmer for about 25 min, until the zucchinis are soft.
- Transfer to a blender and puree until smooth. Garnish with sour cream, pumpkin seed oil and parsley if desired.
- Store in airtight container in the fridge for up to 5 days.
- *If your zucchinis have a thick skin peel them before adding to the soup.
- **Depending on how salty the stock powder is you may want to add in additional salt and some pepper, but taste your soup before adding any.