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Zucchini Soup

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Margaret Bose Johnson

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 medium onion, chopped ~1 cup
  • 4 cloves garlic, minced
  • 2 medium carrots, diced ~¾ cup
  • 2 stalks celery, diced ~¾ cup
  • 2 lbs. (900gms) zucchini (2 large or 3 medium) ~7 cups, diced
  • 2 medium potatoes (~350gms total), unpeeled, diced ~1½ cups
  • 1 teaspoon fine sea salt
  • ¼ teaspoon white pepper or black pepper
  • ⅛ teaspoon ground nutmeg
  • 1 bay leaf
  • 4 cups (960ml) chicken or vegetable broth
  • 4 tablespoons chopped parsley or dill divided
  • ¾ cup (180ml) whipping cream or 1 cup (240ml) light cream or milk

Instructions

  • Melt the butter and oil in a large heavy-bottomed pot over medium-high heat.
  • Add the chopped onion, garlic, carrots, and celery. Cook for 5 minutes, stirring often, until the onion is translucent.
  • Dice the zucchinis (don't peel them) and potatoes and add them to the onions along with the salt, pepper, bay leaf, and nutmeg. Cook for 5 more minutes, stirring occasionally.
  • Add the broth. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot with a lid and cook for 20 minutes.
  • Add 3 tablespoons of the parsley and cook for 2 minutes longer.
    Remove the bay leaf, and purée the soup with an immersion blender until it is almost smooth, with small flecks still showing. (Alternately, you can pour the soup into a regular blender canister and blend it to your desired texture. Be careful with hot soup in a blender, it can make the lid pop off. It's best to cover the blender canister with a tea towel and hold down the lid while blending hot liquid.)
  • Add the cream or milk and cook for 1 more minute, just until the soup is heated through.
  • Serves 6.

Notes

To make the soup dairy-free, replace the butter with more oil to sauté the vegetables, and replace the cream or milk with more chicken or vegetable stock.
 
*To freeze zucchini soup, purée the soup but don't add the cream. Let it cool and put it into freezer containers, leaving a space at the top for expansion. Freeze for up to a year. To serve, defrost and reheat, then add some cream or milk to taste.