It is officially fall. Dark and all. One of my fave things in fall is soup. I love soup! Apparently I love it so much that I talk about it with my patients and that is how I was given this recipe for zucchini soup. Thank you Bob! (ok really thank you to Bob’s wife). THis one is so simple and so amazing I know I am going to make it all winter – oh yeah and grow more zuccini next summer too.
4 medium zuccini
1 sweet onion (I use the green part of green onions only to make this FODMAP friendly)
4 cups veggie or chicken broth
1 clove garlic (optional)
salt and pepper to taste
Super simple directions for Zucchini Soup
Cut up onions or green portions of onions and saute in bottom of pot in a little oil or butter until fragrant. Add garlic if using and saute 30 seconds. Add broth and then chop up zucchini coarsly into rounds. Heat on high until boiling then turn down to a simmer until zucchini is soft about 20-30 mintues. Blend in batches until smooth or use immersion blender. Add salt and pepper to taste and add water if it is too thick. Serve with dollop of sour cream and chives as garnish.
This soup is so darn easy and way tastier that I would have given zucchini credit for. In case you were wondering what a FODMAP food was check out this link. I cut out onions because they tend to make me gassy… instead I substitue the green part of green onions or leeks for the flavour and it works beautifully. Let me know if you tried this recipe!