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Easy Zucchini Soup and other Zucchini Ideas

Well, I guess since zucchini is green it falls into the category of greens–farmer John did say there would be lots of greens in our Ranui CSA boxes. This is the third week straight with zucchini. Therefore this recipe for easy zucchini soup.

At least it’s the Roman varietal zucchini in our boxes; Costata Romanesca does have more substance and real flavor than run-of-the-mill green zucchini. This easy Zucchini Soup is delicious both piping hot and chilled. And check out my short list of zucchini recipes–all wonderful.

Need a giggle right now? Click the link in #4–Cheryl is hilarious!

Zucchini Ideas:

  1. Grill zucchini simply, with olive oil and salt and pepper, which is what Robbie and I did last week.
  2. Or bake up some Chocolate Zucchini muffins—a variation from the Chocolate Zucchini Bread in my Chocolate Snowball cookbook.
  3. Go to fellow blogger Gwen’s  terrific recipe for stuffed zucchini—and read her funny comments about zucchini.
  4. This post from another blogger has ideas for the top 10 best things to do with too much zucchini. As I read Cheryl’s ideas I was giggling out loud with a silly grin on my face.
  5. This summer I’ve been writing monthly for Catalyst Magazine here in Utah. Go to Catalyst’s July issue for a zucchini squash blossom soup. I include fun zucchini facts and trivia, and how to pick and enjoy the blossoms before they turn into the green phallic fruit.

Best idea: Use an immersion blender to puree the soup. It stands right in the soup pot and eliminates the muss and fuss of transferring hot soup to the blender and the hot soup exploding out of the blender. An immersion blender is a purchase worth every penny.

Cotija cheese is a Hispanic-style cheese–somewhat salty and doesn’t really melt–you may substitute any cheese you want. Vegans–just skip the cheese.

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Print
Easy Zucchini Soup
Prep Time
10 mins
Cook Time
15 mins
 
Ingredients
  • 1 tablespoon canola or grapeseed oil
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • About 5 cups grated zucchini
  • 3 cups veggie broth
  • 1/4 cup cilantro , basil or parsley leaves
  • Dash cayenne pepper
  • Real Salt or sea salt
  • 1/2 cup crumbled cotija cheese , optional
  • 1/4 cup lightly toasted pumpkin seeds , optional
  • Avocado slices , optional
Instructions
  1. In a large saucepan, heat the oil on medium heat and sauté the onion and garlic for about 5 minutes. Add the zucchini and the broth, cilantro and cayenne. Cover and simmer 10 minutes, until the zucchini is soft. Puree in a blender, or with an immersion blender.
  2. Season to taste with sea salt and more cayenne.
  3. Serve garnished with garnishes of crumbled cheese, pumpkin seeds or slices of avocado, if you wish.

I took this photo at an outdoor market in Mexico. Order squash blossom quesadillas and the señora makes them right then and there in front of you.

Squash Blossoms on the Grill

Squash Blossoms on the Grill

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