Hello, dear readers! I’m excited to share with you a brand new zucchini recipe that’s perfect for a light dinner. This zucchini soup is so delicious that I find myself cooking it three times a week! It’s packed with fresh vegetables, aromatic herbs, and a hint of smoky flavor, making it a delightful meal any day of the week. Let’s dive into the ingredients and steps to prepare this wonderful soup.
Full Recipe:
Ingredients
For the Soup:
- 5-7 potatoes
- 1 onion
- Olive oil (for frying)
- 1 carrot
- 2-3 zucchini
- 700ml (2.5 cups) water
- Salt
- Black pepper
- Parsley (added 5 minutes before the soup is done)
For the Crunchy Bread:
- Bread slices
- Olive oil (for frying)
For the Garnish:
- 1-2 tomatoes
- Garlic
- Smoked peppers
- Dill or parsley
Kitchen Equipment Needed
- Large pot
- Cutting board
- Sharp knife
- Frying pan
- Wooden spoon
- Lid for the pot
- Hand mixer
Instructions
Preparing the Vegetables
- Cook the Potatoes: Peel and chop the potatoes into small pieces. Place them in a large pot of boiling water and cook for 10-12 minutes until tender. Drain and set aside.
- Sauté the Onion: Finely chop the onion. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and fry for 3-4 minutes until translucent.
- Add the Carrot: Peel and grate the carrot. Add it to the pot with the onions and fry for another 5-7 minutes.
- Cook the Zucchini: Chop the zucchini into small pieces. Add them to the pot and cook for 10-12 minutes, stirring occasionally.
Making the Soup
- Add Water: Pour 700ml (2.5 cups) of water into the pot with the vegetables. Stir to combine.
- Simmer: Cover the pot with a lid and cook the soup for 15-20 minutes until all the vegetables are tender.
- Add Parsley: Finely chop the parsley and add it to the soup 5 minutes before it’s done cooking.
Preparing the Crunchy Bread
- Fry the Bread: Slice the bread into pieces. Heat a frying pan with a little olive oil over medium heat. Fry the bread slices on both sides until they are golden and crunchy.
Finishing the Soup
- Season the Soup: Add salt and black pepper to taste.
- Blend the Soup: Using a hand mixer, blend the soup until smooth. Adjust the seasoning if necessary.
Garnishing and Serving
- Prepare the Garnish: Finely chop 1-2 tomatoes and garlic. Add a pinch of smoked peppers, and mix with chopped dill or parsley.
- Serve: Ladle the soup into bowls, top with the tomato and garlic mixture, and serve with the crunchy bread on the side.
Serving Suggestions
This light zucchini soup pairs wonderfully with the crunchy bread, making it a perfect light dinner. The combination of flavors and textures is simply irresistible. Serve the soup warm and enjoy the blend of fresh vegetables and aromatic herbs.
Tips and Variations
- Add Protein: For a heartier version, add cooked chicken or tofu cubes to the soup.
- Spice It Up: If you like a bit of heat, add a pinch of red pepper flakes or a diced chili pepper.
- Herb Variations: Feel free to use other herbs like cilantro, basil, or thyme for a different flavor profile.
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through before serving.
FAQ
Can I use vegetable broth instead of water?
Yes, using vegetable broth will add more depth and flavor to the soup.
How can I make this soup vegan?
This soup is naturally vegan if you ensure that the bread used does not contain any animal products.
Can I freeze the soup?
Yes, you can freeze the soup. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Final Thoughts
This zucchini soup is a perfect example of how simple ingredients can come together to create a delicious and comforting meal. The combination of tender vegetables, aromatic herbs, and the crispy crunch of the fried bread makes it a delightful dish that you’ll want to make again and again. Give it a try and see how it becomes a favorite in your kitchen!