Friday, July 5, 2013

Spicy Zucchini Soup

Adapted from Elise Bauer on Simply Recipes (serves 4)
4 tablespoons olive oil
1 onion, finely chopped
1/2 jalapeno chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped
3 chopped garlic cloves
2 pounds chopped zucchini (skin on), about 5-6 cups
1 1/2 cups chopped day-old bread
3 cups chicken broth (use vegetable broth for vegetarian option)
1 cup water
1/2 cup fresh mint leaves (spearmint), loosely packed, chopped 1/2 cup fresh cilantro, loosely packed, chopped (optional
2 teaspoons lemon juice

Cook onions and jalapeno chile in olive oil for 4-5 minutes on medium-high heat. Onions should be translucent but not browned. Stir in zucchini and garlic and saute for another 3-4 minutes. Season with a dash of salt.  Mix in broth, water and bread and bring the pot to a simmer. Reduce heat and simmer for 20 minutes. Once you’re done, turn off the heat and stir in mint and cilantro and use a stick blender or food processor to puree the soup. Add lemon juice, salt and pepper to taste. Eat hot or cold

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