Slightly Domestic: Zucchini Soup

It's officially fall as of today, which means a whole new set of taste buds for the weather.  I want pumpkin.  I want turkey.  I want mashed potatoes.  But most of all, I want soups.

Among other things, my mother is the master of soups.  She can take a few vegetables and turn them into a savory soup that is absolutely to die for.  One of my favorites is her zucchini soup.  As a person who doesn't particularly enjoy vegetables, it's an easy way for me to trick myself into eating them.  This recipe made about two gallons of soup, and is a perfect way to use up summer vegetables.  In all honesty any variety of veggies can be used to produce a flavorful, healthy (and vegan!) soup.

What I used:
3 small zucchini, chopped
2 small onions, chopped
4 carrots, peeled and chopped
2 large celery stalks, chopped
3 medium sized potatoes, chopped
2 cloves of garlic, peeled and chopped

I took my largest pot, put two tablespoons of coconut oil in the bottom and started adding my veggies to saute.  I started with onions and garlic, and gradually added the rest of the veggies as I chopped them.  I let them saute for about 15 minutes, stirring them on a regular basis until they were starting to soften.  Once they were moderately soft I started to add water.  I filled the pot almost to the top, lowered the heat, stuck on a lid and went about my daily life.  About an hour later I came back, added seasoning salt, pepper, fresh basil and parsley, and oregano to taste.  Once the I felt the broth had the right flavor I turned it all off, and ladled it  into the Vitamix and pureed it.  Personally I like my soup a little bit chunky so I blended at a lower setting.

Here's the end result:


Ridiculously good!  And I was able to freeze a ton of it for easy meals.  Success!

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10 comments:

  1. That does sound easy and super good for the fall. julieann r

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  2. This looks so good! I was hoping you'd post the recipe when I saw the picture on instagram :)

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  3. I can't wait to start making more soups now that weather is cooling off! Looks tasty. I hope you'll come your recipe tomorrow at Snacktime Saturday on my blog :)

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  4. Mmmmmmmm soup. I feel all warm just thinking about it...

    Can you taste the coconut oil in the end? I love the idea of adding it in there but am not a coconut-flavor fan..

    God bless!

    Our Front Porch View: The Story of a Young Family's Pursuit to Fulfill a Simpler Life
    www.ourfrontporchview.blogspot.com

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    1. There was absolutely no hint of coconut! I was a little worried when I started sauteing because I could smell the coconut, but by the time the soup was actually soup it was coconut free!

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  5. Mmm...looks great! Would be yummy with crusty bread! I love zucchini but not when it's chunky, the fact that this is pureed is awesome.

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  6. I could probably use my immersion blender on this, right?

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  7. This looks so yummy, and I still have a bajillion zucchinis to use from the garden this year! Thanks for linking up to Snacktime Saturday!

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