BUT, I still managed to put together a tasty soup recipe for you. It's actually a new and improved version of an old one I came up with, and I like this one much better! It certainly was soothing on my sore throat tonight. It has a velvety smooth texture but can also be made into a hearty vegetable soup, if you like. The best part about it is that the soup doesn't require that many ingredients.
Basil Zucchini Soup
1 1/2 pounds zucchini, peeled
2 TB extra-virgin olive oil, divided
1/2 cup chopped onions
2 cloves garlic, minced
4 cups water
1 (15-oz) can chickpeas, rinsed & drained
1/2 TB dried basil
1 tsp salt
Toasted sunflower and/or pumpkin seeds
Cut zucchini into 1-inch cubes, and set aside. Heat 1 TB olive oil over medium heat in large saucepan. Add onions and garlic, and cook until onions are soft and translucent. Add zucchini, and stir in 1 TB olive oil. Cook 3-5 minutes, stirring frequently. Pour in water, and bring to a boil. Reduce heat, and simmer 15 minutes.
Remove zucchini with a slotted spoon, and place in food processor. Process until mixture is smooth (you may have to do in two batches). Return to saucepan. Place chickpeas in food processor with 1/2 cup of the soup, and process until texture reaches desired consistency. Add chickpea mixture to saucepan. Stir in basil and salt. Simmer another 15 minutes. Serve with toasted sunflower and/or pumpkin seeds. Makes 6 (1-cup) servings.
Recipe Notes
- To make this soup chunky instead of smooth, put only half the zucchini and half the chickpeas in the food processor.
- Use oregano instead of basil.
- Double the recipe, and freeze half for later use.
2 comments:
When I click on the pic of the marinated zucchini it takes me to the soup...
Oops! Thanks so much for letting me know. I updated a few things the other day, and I think I put the wrong link with the picture then. I really appreciate it! I hope you found the Marinated Zucchini recipe by using the "Vegetables" tab. :)
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