Zucchini Soup with Herbs
Zucchini Soup with Herbs Recipe
Introduction
Zucchini soup with herbs is a delicious and nutritious dish that is perfect for any time of the year. This soup is packed with flavor from the fresh herbs and vegetables, making it a comforting and satisfying meal.
History
Zucchini soup has been a popular dish in Mediterranean cuisine for centuries. The use of fresh herbs and vegetables in this soup is a traditional method of cooking that has been passed down through generations.
Ingredients
How to prepare
- In a small dutch oven, combine zucchini, potato, and 1 cup of water.
- Cover the dutch oven and bring the mixture to a boil. Boil for 10 minutes or until the vegetables are crisp-tender (do not drain).
- In a separate pan, sauté onions in margarine until they become tender. Then, add them to the zucchini and potato mixture.
- Stir in 0.5 cup of water, tarragon, and bouillon granules, ensuring that they are well blended.
- Add skim milk to the mixture and cook over medium heat until it is thoroughly heated.
Variations
- Add a dollop of Greek yogurt or sour cream on top for added creaminess.
- Stir in cooked chicken or shrimp for a protein boost.
Cooking Tips & Tricks
Be sure to not overcook the zucchini and potato, as they can become mushy.
- For a creamier texture, use an immersion blender to blend the soup until smooth.
- Adjust the seasonings to your taste preferences, adding more herbs or spices as needed.
Serving Suggestions
Serve the zucchini soup with a side of crusty bread or a fresh salad for a complete meal.
Cooking Techniques
Boiling, sautéing, and simmering
Ingredient Substitutions
Use olive oil instead of margarine for a richer flavor.
- Substitute vegetable broth for water for added depth of flavor.
Make Ahead Tips
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Presentation Ideas
Garnish the soup with fresh herbs, such as parsley or chives, for a pop of color.
Pairing Recommendations
Pair this zucchini soup with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Nutrition Information
Calories per serving
- Approximately 150 calories per serving
Carbohydrates
- Zucchini: 6g of carbohydrates per cup
- Potato: 37g of carbohydrates per cup
- Green onions: 7g of carbohydrates per cup
- Skim milk: 12g of carbohydrates per cup
Fats
- Reduced-calorie margarine: 5g of fat per tablespoon
Proteins
- Skim milk: 8g of protein per cup
Vitamins and minerals
Zucchini is a good source of vitamin C, vitamin A, and potassium.
- Potatoes are rich in vitamin C, vitamin B6, and potassium.
- Green onions are high in vitamin K and vitamin C.
Alergens
Dairy (skim milk)
Summary
This zucchini soup is low in calories and fat, making it a healthy option for a light meal or appetizer.
Summary
Zucchini soup with herbs is a flavorful and nutritious dish that is perfect for any occasion. Packed with fresh vegetables and herbs, this soup is a comforting and satisfying meal that is sure to please.
How did I get this recipe?
I recall the feeling of curiosity that overcame me when I found this recipe for Zucchini Soup with Herbs in an old cookbook that belonged to my dear friend Margaret. She was a wonderful cook and had a knack for finding the most delicious recipes from all over the world. I remember flipping through the pages of her cookbook, my fingers tracing the words of each recipe, until I stumbled upon this one that caught my eye.
The ingredients were simple - zucchinis, onions, garlic, herbs, and broth. But the combination of flavors seemed intriguing to me. I had never tried zucchini soup before, let alone with herbs. I knew I had to give it a try.
I decided to make the soup for a family dinner one evening. As I gathered the ingredients and started chopping the zucchinis, I couldn't help but think about Margaret and how she would have loved to taste this soup. She always encouraged me to try new recipes and experiment with different flavors. I could almost hear her voice in my head, guiding me through the steps of the recipe.
I sautéed the onions and garlic in a large pot, the aroma filling the kitchen and making my mouth water. Then I added the chopped zucchinis and let them cook until they were soft. The smell of the herbs - rosemary, thyme, and basil - filled the air, adding a fragrant touch to the soup.
I poured in the broth and let the soup simmer for a while, the flavors melding together and creating a rich and flavorful broth. I couldn't wait to taste the finished product.
When the soup was ready, I ladled it into bowls and garnished it with some fresh herbs. I took a spoonful and blew on it gently, savoring the aroma before taking a bite. The first taste was heavenly - the zucchinis were tender and the herbs added a burst of flavor that danced on my taste buds.
My family eagerly dug into their bowls of soup, their faces lighting up with delight as they tasted the delicious concoction. They couldn't believe that such a simple dish could be so flavorful and satisfying. I couldn't help but smile, knowing that Margaret would have been proud of me for trying something new and creating a delicious meal for my loved ones.
From that day on, Zucchini Soup with Herbs became a staple in our household. I would make it whenever I wanted to add a touch of comfort and warmth to our meals, or whenever I wanted to remember Margaret and the joy she brought into my life through her love of cooking.
I may have learned this recipe from a cookbook, but it was Margaret's spirit and passion for cooking that truly inspired me to make it my own. And for that, I will always be grateful.
Categories
| Diabetic-friendly Recipes | Potato Recipes | Zucchini Recipes |