In this herbaceous soup, zucchini are stewed with garlic, onion, shallots and fresh tarragon. This salute to summer squash can be whipped up in a flash and is equally tasty served hot or cold. This recipe comes to us from Carolyn, The Healthy Voyager.
Serves 4
- 3 cups low-sodium vegetable broth
- or
- 3 cups water
1 ½ pounds zucchini, cut into 1-inch pieces
3 celery stalks
1 cup mixed onions, garlic & shallots, chopped
1 tablespoon fresh tarragon, chopped
salt and pepper, to taste - 1-2 tablespoons of nutritional yeast*
*optional. Found in health food stores or the health section of most grocery stores.
Place the broth or water, zucchini, celery, chopped onion, garlic, shallot mix and tarragon in a medium saucepan over high heat. Bring to a rolling boil, reduce heat and simmer, uncovered, for 7-10 minutes, or until the zucchini is tender.
Puree the soup in a blender, in batches if necessary, until soup is smooth. Return the soup to the saucepan over medium-high heat. Slowly stir in the salt, pepper & nutritional yeast if using, until the seasonings are incorporated. Serve hot or chilled.
(5 votes, average: 3.40 out of 5)
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