Zucchini Herb Soup
Here is a delicious - easy to make - zucchini soup with ingredients from the Boulder Farmers Market. Blended soups are a wonderful way to be easy and gentle on the digestive system. The body doesn’t need to work very hard to absorb the nourishment. Enjoy this soup as a summer staple when zucchini is abundant and in-season. Top with a drizzle of olive oil, some basmati rice and a few meatballs for a complete meal.
Ingredients:
2 medium onions roughly chopped
2 medium zucchini cut into 1/2 in cubes
5 small garlic cloves chopped
2 handfuls of fresh herbs - I used parsley, cilantro and basil roughly chopped
Olive oil - around 2 tablespoons
Salt to taste - I like Jacobsen Salt from Oregon
Eldorado water or filtered - just enough to cover the veggies
1/4 - 1/2 lemon juiced
The onions and zucchini are from Monroe Organic Farm, the garlic is from Black Cat Farm and the herbs are from Croft Family Farm.
Instructions: In a large, thick-bottomed pot over medium heat, add the olive oil. When the oil is warm, add the onions and a generous pinch of salt. Sauté for a few minutes. Keep going until the onions soften up and start to take on a bit of color. Stir in the zucchini and garlic with another generous pinch of salt. Add the water. The water should barely cover the other ingredients. Bring to a gentle simmer and cook until the zucchini is soft throughout, 10-15 minutes.
Stir in the fresh herbs and lemon. Remove from heat. Puree with a hand blender until smooth, or alternately, transfer to a high-speed blender. Taste and add more salt or lemon to taste if needed. Finish with a drizzle of olive oil, any toppings, and serve.