The weather sure has turned here in Melbourne. Cold, blustery winds with the sun trying its best to melt the dark clouds, and failing miserably. The colder weather also means foods that warms the cockles of our hearts… ok, and our bodies too.
I’ve got a rather healthy recipe for a light zucchini soup, and it’s really super easy to make too! This is adapted from a recipe I found online herethat I changed a little to suit my taste and what the family generally likes. I love using spices in my soup, especially during the colder months, so it’s no surprise that my two favourite spices – smoked paprika and ground cumin – gets a nod in this recipe.
Heat up the oil in a pan. You really only need a little to coat your pan.
Add the onion and fry until translucent.
Next, add the zucchini pieces and garlic and saute for about 2 minutes.
Add the smoked paprika, salt and pepper to taste.
Saute the mixture until the zucchini until it softens then add the stock and bring to the boil. Simmer the soup for another 20 minutes or so.
Once ready, let it cool and then place the mixture into a blender or food processor. I'm using the *George Foreman Mix and Go Pro, which comes with a large glass blender for blitzing larger quantities. There are 4 different settings - 1, 2, 3 and smoothie. For this recipe I've chosen 2 as I want it to process the zucchini mixture quickly and finely.
Once the mixture resembles a thick creamy texture, place it back into the pot and warm it through. Finally add the yoghurt or sour cream for an extra creamy texture.
You can sprinkle and extra dash of smoked paprika before serving if you like too.
Serve with warm bread rolls.
You can substitute the yoghurt or sour cream with pouring cream.
A great hit with the kids who thankfully loved zucchinis anyway and Mr. C who did not know he was eating zucchini. Sometimes I wonder who the child in this house is 😉 .