Up to your armpits in zucchini given to you by friends, colleagues and neighbours? This creamy, delicious and easy-to-make zucchini soup uses ingredients that you can grow yourself or buy from local farms: zucchini, onion, garlic, corn, white wine, dill + basil, and of course, our organic cream-top yogurt! It can be eaten hot or cold, so you can make a big batch for a few days.
As summertime slowly comes to an end, the bountiful crops from local farms make their way to the local farmer's markets: zucchini, corn, garlic, and other flavourful vegetables. Oftentimes, we can find ourselves with too much zucchini! Friends, colleagues, and neighbours give it to us for free (or, if we have the big garden with the zucchini plant, we give ours away), and we begin looking up recipes for using up some of this vegetable!
One easy thing you can do -- besides grilling, sauteing, or making zucchini muffins -- is to make soup. Soup is a great lunch, and when it's as delicious as this recipe, you'll be glad to have a big batch!
And, it's so easy to make. Just sauté some garlic and onions, add white wine, zucchini & vegetable broth, plus yogurt and herbs, sauté some corn and green onion, and you're good to go!
Read on to find out how to make your own homemade batch.
Ingredients
For the soup
3 tbsps extra-virgin olive oil, plus more for serving
2 large sweet onions, diced
1 1/2 tsp sea salt (we recommend salt from Van Isle Salt)
4 cloves garlic, chopped
1/4 cup white wine (we recommend Emandare Vineyard)
3 cups organic vegetable broth
2 lbs zucchini, cut into slices
1 cup full-fat organic plain yogurt
1 tbsp each fresh dill and basil, chopped
For the topping
1 tablespoon olive oil
1 ear of corn, cut off the cob
1 cup finely diced zucchini
1 scallion, sliced (we recommend Boots 'n Roots Farm)
chopped fresh dill and basil, to taste
freshly ground pepper, to taste (we recommend Gathering Place Trading organic black pepper)
Instructions
Make the soup:
1.Start by heating 3 tablespoons of olive oil over medium high heat in a large, heavy Dutch oven. Add onion and cook, stirring often until the onions start to brown. Then, add in the garlic for about one minute, and stir, making sure not to burn it.
2. Add in the white wine, increase the heat to high and bring to a simmer. Cook until most of the liquid has evaporated, about 90 seconds.
3. Add in the broth and sliced zucchini, cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until the zucchini is very tender.
4. Using an immersion blender, puree the zucchini mixture until smooth.
5. Whisk in the yogurt with 1 tablespoon of dill and basil.
To make the topping:
1.Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add corn and finely diced zucchini and cook, stirring often until the zucchini and corn are tender, about 3-5 minutes.
2. Stir in the scallion, and remove the skillet from the heat.
4. To assemble, ladle the soup into bowls. Drizzle with additional oil and top with several spoonfuls of the topping. Add on additional dill and basil, and sprinkle with pepper and serve
Notes
Since this soup has yogurt in it, avoid boiling the soup while re-heating, or freezing the soup with yogurt in it. If you want to freeze the soup, omit the yogurt and when you heat it up, whisk in the yogurt. The topping is best when freshly made.
Nutritional & Prep Info
Prep time: 30 minutes
Cook time: 30 minutes
Serving size: 2 cups
Calories: 327
And, that's it!
We hope you enjoy this soup! Since our yogurt contains only the A2 beta-casein protein (also found in sheep or goat milk), it is perfect for those who find it difficult to digest conventional A1 milk.
We invite you to explore the rest of our website to learn more about us!
The original recipe comes from Healthy Seasonal Recipes.
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