zucchini

In an effort to be healthy and eat a mostly plant based diet, I’ve been making a beeline to the produce aisle on my grocery trip, and it’s been a real challenge. I don’t know how vegetarians do it sometimes. It’s a lot of work trying to find a great vegetarian recipe and making sure it’s healthy (I’m looking at you cheese!) From what I’ve gathered, vegetarian does not necessarily mean healthy. It means lots of carbs and cheese on Pinterest.

But there is the rare occasion when I feel inspired and make up a delicious fall soup that’s all my own creation, and it just happens to be healthy. The zucchini at the grocery were huge, and it reminded me of a recipe I wrote awhile back for Spicy Zucchini Potato Soup. I was never a big fan of zucchini, but this soup is great somehow and healthy all the same. Yes, there are potatoes, but geeze, it needed something to give it some body. Also, may I remind you that a potato is a vegetable, starchy or not.

Since this recipe is so quick and easy, make a double batch and freeze it for later. You never know when you’re going to need a quick dinner, and soup is easy to freeze. Just put it in a gallon freezer bag, label it with a sharpie, and freeze flat so that they’re stackable.

I made this recipe awhile back, so I have it all written down in my little recipe book. Isn’t it cute!? I grew up using Molly Katzen’s cookbook The Enchanted Broccoli Forest, which was completely handwritten. I loved it!

Look how delicious it looks topped with a bit of cream. Yum! Enjoy the full recipe below.

Spicy Zucchini Potato Soup

 

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Author: Tastemaker Blog

Recipe type: Entree

Ingredients

• 1 tbsp olive oil
• 2 large zucchini
• 1 onion, diced
• 3 garlic cloves, minced
• 1 fresh jalapeno, diced
• 1 russet potato peeled, diced into ½" cubes
• 1 tbsp paprika
• 1 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• 1 qt vegetable broth
• 2 tbsp heavy cream

Instructions

1. Cut the ends off the zucchini and then slice it longways down the center. Place both flat sides down on the cutting board, and slice the zucchini crosswise into ¼" thick half moons. Set aside.
2. In a large heavy bottomed soup pot, heat to medium-high and add the olive oil. Add the onions, jalapeno, and garlic. Cook, stirring frequently until onions are translucent. Add the paprika, cumin, salt, and pepper, stirring the spices into the onions for a few seconds. Add the zucchini and potato and mix well. Cook for about 5 minutes, stirring frequently. Add the vegetable broth and bring to a boil. Immediately turn the heat down to low and simmer for 10-15 minutes, or until the potatoes are fork tender. Remove from heat.
3. Use an immersion blender to carefully puree the soup until there are no lumps. If you don't have an immersion blender, you can ladle the soup carefully into a blender in batches, but be sure to leave a vent so that the glass doesn't crack. Add the heavy cream and stir to combine.
4. Serve hot with sour cream or cheese on top.

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