Pbenjay's Blog

TASTY TIDBITS TUESDAY

Don’t want to eat your veggies? That’s just so…what? 50’s? Nowadays everybody knows you just gotta eat a lot of vegetables and this one easy and delicious way to ingest a bunch of vitamins and anti-oxidents and it is absolutely delicious.

1 TBS Olive oil

1 pkg (8 oz) chopped onion

1 TBS peeled garlic

4 small (2 lbs) zucchini, 1/2 inch dice (about 6 cups), divided

1 carton (32 oz) Chicken stock

1/2  bunch of cilantro, stemmed, chopped (about 1 1/4 cups)

1 bunch green onions, thinly sliced (about 1 cup) divided

Salt and pepper to taste

You’ll need: Handheld blender/Immersion blender

Heat olive oil in stock pot on MEDIUM-LOW. Add onion and garlic; reduce heat to LOW.  Cook, stirring often, about 10 minutes, until onion is soft and translucent, but not browned.

Add about 4 cups zucchini to pot.  Cook 5 minutes.  Add stock; bring to a simmer on HIGH.

Add half the green onions. Reduce heat to MEDIUM; simmer 2 minutes.  Remove from heat.  Add cilantro.

Puree soup carefully with handheld blender until smooth.  Return to MEDIUM heat. Add remaining 2 cups zucchini.  Simmer 8-10 minutes until zucchini is tender. Season to taste with salt and pepper; ladle into warm bowls.  Garnish with remaining green onions.

Option:  Garnish with Creamery Goat Cheese and thinly sliced radishes.

Recipe from Wegman’s

Zucchini Soup