Mom’s Creamy Zucchini Soup

Mom’s Creamy Zucchini Soup

Mom’s Creamy Zucchini Soup

My Mom is infamous for her repertoire of delicious soups. Lucky me (and my family)! When I go home, I not only get to enjoy my Mom’s soups, but I also get to add the recipes to my files. Growing up, my Mom would always make large batches of soup and freeze them in smaller portions constantly having a variety of soups in the freezer to choose from. Before almost every dinner, (especially in the winter and fall) we would have a small cup of soup before our main meal.  This would curb any hunger pains and allow us to enjoy and nourish our dinner, as opposed to eat it up really quickly to alleviate hunger pains.  

BP_ZucchiniSoup2016One of my favourite soup recipes is my Mom’s Creamy Zucchini Soup. There is no added cream or dairy, but the texture is so deceivingly creamy given it’s light nature. The trick is that when pureed, zucchinis becomes extremely creamy and delicious. Zucchinis have plenty of benefits:

  • Antioxidant properties – specifically manganese (good for the knees) and vitamin C
  • Blood sugar balancing – metabolism of sugar in the body requires presence of many B-compex vitamins, and most of these B-complex vitamins are found in zucchini. Specifically B-vitamins folate, B6, B1, B2, B3 and choline. Also important in blood sugar metabolism are the minerals zinc and magnesium, as well as omega-3 fatty acids. All of these nutrients are provided by summer squash. 
  • Anti-inlammatory – The presence of anti-inflammatory carotenoids like lutein, zeaxanthin and beta-carotene provide anti-inflammatory protection from the GI tract and the cardiovascular system.

I recently made this recipe for a dinner party for my friends and it gained approval all around the dinner table :) I hope you enjoy this recipe too!

Ingredients:

  • 4 medium zucchinis (preferably organic)
  • 1 onion
  • 2 celery stalks
  • 3 cups of vegetable stock
  • 1 garlic clove
  • 2 tbsp. chopped fresh dill

How to Make:

  • Heat a large saucepan over medium-high heat with a tbsp. of grape seed oil.
  • Add the zucchini, onion, celery and garlic. Cook gently for a few minutes until tender and fragrant. 
  • Add stock and bring to a boil. Cook gently for 30 minutes. 
  • Add dill, salt and pepper.
  • Puree until smooth using either a blender or an immersion blender.
  • Garnish with fresh dill

*I doubled the recipe and froze half of it in smaller containers

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