You mean not everyone gets this excited about soup?? But it’s SOUP. Soooup. In the winter… hot, cozy, creamy or chunky, spicy, comforting soup.
And I do believe, in my humble opinion, that I’ve mastered the art of zuccinni soup. I challenge any of you to make this soup and tell me it’s not the best zucchini soup you’ve ever eaten!
Ok, here it is:
Ayelet’s Mother of all Zucchini Soup
1 Tbs oil or butter
1 large yellow onion, diced
1/2 tsp chopped fresh red chili pepper
(or 1/4 tsp cayenne pepper)
2 medium potatoes, diced
1 carrot, shredded
7-8 zucchini, cut into chunks
1/2 tsp fresh lemon juice or 1/4 tsp lemon salt
In a large pot, sautee onions in oil just until translucent, add the chili pepper and stir. (Do this even if you are using cayenne!)
Add the potatoes and carrots, continue to cook over med heat for about 3-5 minutes.
Add the zucchini and pour in enough water just to cover.
Cover pot and bring to a boil. Then lower to a simmer and stir occasionally for 45 min – 1 hour.
Add salt, pepper, garlic powder to taste, and the lemon.
(Trust me, you won’t taste the lemon. It just adds the right amount of acidity to bring out all the taste!)
If you have an immersion blender, use it now! If not just let the soup continue to simmer until everything is mushy and smooth.
Serve, and Enjoy!!!
My kids finished their bowls – this is big news!
I’ve currently had about 4 bowls and even Tzachi couldn’t get enough of it! He loved it!