Unrecipe of the Week: Zucchini Soup

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The calendar may say it is spring, but around here, its pretty darn cold out there! With some states having snow, winter is clearly not over yet. Its a perfect day to whip up some soup. This one doesn’t take long, and has a creamy, velvety textures without using a drop of cream!It is so quick, you can make it on a weekday, and enjoy it for lunch in the days to come.

Zucchini is a favorite of mine, magically manefesting itself into zoodles, chips, breads, salads, and this delcious soup. It was on sale at my local vegetable market this week for $1.50 for 2 pounds,(super cheap by New York standards) so I happen to have a few in the house, and very little else. Sounds like zucchini soup time to me!

Zucchini Soup:
Dice a small onion and a clove or two of garlic and saute in olive oil or butter until translucent. Add a few diced zucchini to the pot and saute another minute or two.
Add enough chicken or vegetable broth to the pot to cover the vegetables by at least an inch, and simmer with the lid on for about 15- 2o minutes or so, until the zucchini is soft.

Puree the soup until smooth. Season with salt and pepper to taste and enjoy!

You can adapt this by adding a little fresh thyme to the pot while the zucchini is cooking, and a few tablespoons of parmesan cheese to the pureed soup, to give it a little extra zip.

Photo: Glasshouse Images

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