Creamy Zucchini Soup

Creamy Zucchini Soup

A quick post before the weekend. I had a few end-of-the-season zucchinis laying around my kitchen and decided to use them last week for my lazy-Sunday-afternoon soup routine. This is a silky soup that’s simply made. You can either peel the zucchinis or not; it’s up to you. Cook them with some onions, garlic and carrots in vegetable stock, then blitz them in a blender to make a creamy purée. Add toasted pecans and cashew cream or a non-dairy cream cheese (I’ve only tried Kite Hill) and blitz again. This soup is amazingly creamy, velvety and refined.

Creamy Zucchini Soup

Serve alone or with with a grain like farro (as seen here), brown rice, barley, or simply with crusty bread.

Creamy Zucchini Soup
Serves about 4

1-2 tablespoons olive oil
1 onion, diced
3-4 cloves garlic, crushed
1-2 small carrots, diced
3 zucchinis, chopped
4 or more cups vegetable stock
a few sprigs of thyme
a few sprigs of marjoram (or 1/2 teaspoon dried and ground marjoram)
1/2 cup pecans, toasted (plus a few more for garnish)
1/4-1/2 cup or more cashew cream or non-dairy cream cheese
sea salt
freshly ground white or black pepper
fresh lemon juice, optional
pecan, walnut or olive oil, to garnish, optional
fresh parsley, to garnish
edible flowers, to garnish, optional
lemon wedges, to serve, optional

farro (or other grain), to serve, optional

In a large soup pot, heat oil and cook onions until translucent. Add garlic, carrots and a generous pinch of salt. Cook until carrots soften a bit, about 5 minutes. When carrots soften, add zucchinis and cook about a minute or so. Add 3-4 cups vegetable stock (it should just cover the zucchini), thyme, marjoram and another generous pinch of salt and pepper. Bring to a boil then simmer, covered until zucchinis soften, about 10-15 minutes.

Remove from heat and carefully remove sprigs of thyme and marjoram. Transfer soup to a blender and blitz until you get a smooth purée. Add toasted pecans and blitz again. Adjust consistency adding more stock, if you wish, remembering you will add more liquid later with the cream. Note: you can add desired amount of cream here and blend again or when you return to the pot. Rinse pot and return soup to cleaned pot. Add cream if you did not do so already. Add a splash of lemon juice, if using. Taste and adjust for salt and pepper.

Ladle soup into bowls, drizzle with oil, garnish with fresh parsley, chopped pecans, and/or edible flowers, if using. Serve with lemon wedges.

Note: Keep in mind that creamy soups like this one will slightly thicken if not served right away. You can adjust the consistency to account for this by adding a little more stock.

9 thoughts on “Creamy Zucchini Soup

    1. Hi Seana, I know what you mean. I often make soup on Sundays, but this time of year I make them as fast as we can eat them or share with friends. Sometimes that’s every other day!! I hope you like this soup. It’s versatile as you can substitute walnuts for pecans; or adjust the cream or even leave it out as the soup is still creamy without it. Happy Soup Season! 🙂

        1. Perfect! I actually think the flavor of pecans go best with zucchini. I’ll soon post a recipe for spiced pecans that I’ve made several times the past few weeks. I hope you like those too. We find them irresistible!

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