Soup season is officially upon us, and it’s the perfect time to heal the body and soul with restorative and nutritious ingredients. Tuscan Women Cook has you covered with their Zucchini Vegetable Soup that features fresh fall produce and seasonal spices.
Zucchini is not only in abundance in Autumn, but also abundant in health benefits that include antioxidants for immune support during flu season, important nutrients for gut health and supporting heart health by lowering blood pressure.
“This soup is filled with vegetables, and will fill you up and keep you warm. It tastes creamy without any milk or cream added, and provides a comfort that you need in the winter,” said Coleen Kirnan, owner and host of Tuscan Women Cook, and author of the Tuscan Women Cook Cookbook.
Zucchini Vegetable SoupServes 8
- 5 to 6 medium-sized zucchinis
- 1⁄4 cup extra-virgin olive oil, more as needed
- 2 cups finely diced onion
- 1 1/4 cups finely diced celery
- 2 cups finely diced carrots
- Salt and fresh ground pepper
- Sprinkle of nutmeg, optional
- Parmesan cheese, optional
Trim the ends from the zucchini. Cut them into long 1⁄4-inch slices. Cut each slice into thin strips, then chop the strips into 1⁄4 inch diced pieces. Heat the olive oil in a wide deep skillet over medium low heat. Add the diced onion, celery, carrots and zucchini.
Cook over medium low heat, stirring from time to time for 20 to 25 minutes until softened. Add more olive oil if needed to keep the vegetables from sticking or browning. Season with salt and fresh ground pepper. Purée the cooked vegetables until smooth and creamy in a high-power blender or using an immersion blender. Adjust the seasonings to taste.
Serve in warmed bowls drizzled with extra-virgin olive oil and a grating of fresh Parmesan cheese.
Courtesy of Tuscan Women Cook