I’ve sautéed them. Fried them. Baked them. Steamed them.
I have NEVER EVER blended zucchinis! It just didn’t feel right.
But you know what else didn’t feel right? Not experimenting!
So I decided to make a creamy soup out of the two juicy zucchinis that were sitting in the refrigerator, patiently waiting their turn. Don’t you love your vegetables – so eager to nourish our souls!
This recipes doesn’t require much actual work, but it does need you to be around to check in on things from time to time.
2 zucchinis – roughly chopped (I didn’t peel them but you decide)
1 tbsp of butter or olive oil
3/4 cup chopped onion
Fresh or dry parsley
Salt and pepper to taste
Heat the butter/oil in a pot, add the onions and saute till they turn translucent. Add the zucchinis, salt, pepper and parsley. Add water till the vegetables are covered. Cover and cook for about 20 minutes.
When the zucchinis are soft, turn the stove off. Let everything cool a little and then blend. Put this freshly-blended, divine-smelling soup back in the pot, add some cream if you like and warm till its ready to be enjoyed!
Garnish with parsley. Yum yum yum.
Image credit: As usual this soup didn’t stand much chance to be photographed. We gobbled it down before it even settled in our bowls. So I’m borrowing this yummy-looking image from TheDeliciousLife on Flickr