### Zucchini Soup: A Nourishing and Refreshing Treat
Zucchini soup is a flexible and nutritious dish suitable for any time of the year. This velvety soup is not just tasty but also loaded with nutrients, making it an excellent option for a light lunch or dinner. Below, we delve into the ingredients, cooking process, and some serving ideas to enhance your zucchini soup experience.
#### Ingredients
– **2 tbsp olive oil**: A beneficial fat that imparts flavor and aids in sautéing the vegetables.
– **1 yellow onion**: Offers a sweet foundational flavor during cooking.
– **1 celery stalk**: Contributes a slight earthiness and crunch.
– **1-2 cloves garlic**: Improves the overall flavor profile with its aromatic qualities.
– **1 large or 2 smaller zucchini (courgette)**: The main ingredient, providing a mild taste and creamy texture when pureed.
– **A generous handful of fresh spinach**: Increases nutritional value with vitamins and minerals.
– **120 ml / 1/2 cup white wine**: Introduces depth and richness to the soup.
– **500 ml / 2 cups vegetable stock**: The liquid foundation that harmonizes all the flavors.
– **120 ml / 1/2 cup cream or coconut cream**: Adds richness and a creamy quality to the soup.
– **A handful of fresh herbs (dill and mint suggested, but basil is also a good choice)**: Fresh herbs brighten the dish and provide aromatic notes.
– **1 lemon**: The juice adds tartness, balancing the flavors.
– **Salt & black pepper**: Crucial seasonings to elevate taste.
#### Toppings
– **1 cup cooked quinoa**: Contributes protein and a nutty flavor.
– **Sour cream or smetana**: A creamy garnish that complements the soup.
– **Dill**: Fresh dill enhances the herbal notes.
– **Red onion or chives, finely chopped**: Adds a crunchy texture and sharpness.
#### Preparation Steps
1. **Sauté the Aromatics**: In a large pot, warm the olive oil over medium heat. Add the chopped yellow onion and celery, cooking until softened. Incorporate the minced garlic and cook for an extra minute until aromatic.
2. **Cook the Zucchini**: Dice the zucchini into bite-sized pieces and add it to the pot. Sauté for several minutes until it starts to soften.
3. **Add Spinach and Wine**: Mix in the fresh spinach and pour in the white wine. Let the mixture simmer for a few minutes until the wine has slightly reduced.
4. **Combine with Stock**: Add the vegetable stock and bring the mixture to a boil. Lower the heat and let it simmer for approximately 10-15 minutes, or until the zucchini is tender.
5. **Blend the Soup**: Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender.
6. **Finish with Cream and Herbs**: Return the blended soup to the pot, stir in the cream or coconut cream, and include the fresh herbs. Squeeze in the lemon juice and season with salt and black pepper to taste. Heat gently until warmed through.
7. **Serve**: Portion the soup into bowls and top with cooked quinoa, a dollop of sour cream or smetana, fresh dill, and chopped red onion or chives.
#### Conclusion
Zucchini soup is not only straightforward to make but also a wonderful means to include more vegetables in your diet. Its creamy consistency and fresh flavors create a comforting dish that can be enjoyed solo or alongside crusty bread. Experiment with various herbs and toppings to personalize this soup, and savor the health benefits it offers.