It’s green–the colour–and also very eco-friendly if you choose local organic veggies. I made this soup on Sunday after finding zucchini, cilantro and garlic at my favourite stall at the farmer’s market, Waratah Downs. Not that I came up with the idea this Sunday–I’ve been making this fabulous soup for years–but it has never been so good as it was using fresh local veg. We had it for dinner with some grilled cheese sandwiches, and I froze enough for another dinner some time in the fall. (Have I mentioned I LOVE my new freezer??)
So here is the recipe:
1 tsp veg oil
1 onion, diced
approximately 1 lb or more of zucchini, sliced
1-2 cloves of garlic, minced (fresh if you can get it)
4 cups broth, or enough to cover the zucchini
large handful of cilantro, minced fine
Brown the onion in the vegetable oil over medium-low heat. Add the zucchini and let it get nice and brown in spots. Add the minced garlic and stir so it gets fragrant, about 1 minute. Add the broth. Let the soup bubble gently until zucchini is soft, about 15 minutes. Mash with a potato masher and then add cilantro.
Blend in a blender or with a hand blender–in a regular blender the zucchini will become very fine and the soup will take on a beautiful bright green colour. With a hand blender, it won’t mix in quite so well, but the soup will be just as flavourful.
Stir in some plain yoghurt if you like. Also if you are a lover of tofu, you can blend in some silken tofu, though don’t add too much or the flavour will dominate.
Enjoy with some grilled cheese sandwiches for a light and easy weekday supper.