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RECIPE:  ZUCCHINI (COURGETTE) SOUP

 

 

Zucchini soup is a great choice for a healthy snack that will satisfy without filling you out.  Serve with some thin crackers with melted cheese for a light lunch or starter.

Or for larger parties, fill shot glasses with soup and top with a spot of plain yogurt for an easy yet impressive-looking treat.

Courgette Soup in Shot Glasses - healthy party food.

PREP TIME:  10 min

STOVE TIME: 

Wonderbag Method 15 min on the stove, 1-2 hours in the bag

Conventional Method 60 min on the stove

SERVES:  6

INGREDIENTS

FOR THE SOUP:

  • 3 Tbsp (45 ml) olive oil

  • 2 leeks, thinly sliced from the white end up to about 2 inches before the dark green bit

  • 1 sachet TASTE OF TUSCANY spice blend

  • 1 ½ tsp salt

  • ½ tsp black pepper

  • 2 large zucchinis (courgettes) ends trimmed, thinly sliced

  • 4 cups (1 L) chicken or vegetable stock (boullion)

  • Further salt and pepper to taste

 

OPTIONAL GARNISH:

  • Plain yogurt

  • Sprinkle of cayenne pepper

 

COOK THE SOUP
WONDERBAG METHOD

 

1)  Heat a 2 ½ quart (3 litre) pot on medium-high.  Add olive oil and leeks and sauté 5 minutes, until leeks are soft and start to brown in parts.

 

2)  Add TASTE OF TUSCANY spice blend and cook for 1 minute.

 

3)  Add the zucchini, stock, salt and pepper, and bring to a boil.

 

4)  Reduce heat to medium-low and simmer, covered, for 5 minutes

 

5)  Seal your lidded pot in the Wonderbag and leave to finish cook for a minimum of 60 minutes (or leave it 2-3 hours for deeper flavour development)

CONVENTIONAL METHOD

 

1)  Heat a 2 ½ quart (3 litre) pot on medium-high.  Add olive oil and leeks and sauté 5 minutes, until leeks are soft and start to brown in parts.

 

2)  Add TASTE OF TUSCANY spice blend and cook for 1 minute.

 

3)  Add the zucchini, stock, salt and pepper, and bring to a boil.

 

4)  Reduce heat to low and simmer, covered, for 45-60 minutes. Stir occasionally.

PUREE THE SOUP

When ready to serve, turn off heat (or remove the pot from the Wonderbag), and puree the mixture into a smooth consistency using a hand/staff blender (or transfer to a food processor or drinks blender).

SERVE

Serve plain (above) or garnish as desired with a dollop of plain yogurt and a tiny sprinkle of cayenne pepper for a delightful hint of heat.

Serve with whole grain bread rolls or a few crispy crackers with cheese (melted under the broiler/grill for a few minutes) are great for dunking in the soup.

​For parties or group, ladle soup into a measuring cup or small pitcher, and then pour through a funnel into the shot glasses (for a 'clean pour).  Top with a tiny dollop of plain yogurt.

Healthy Party Food Soup Shots

Recipe & Photo Credit:  Cathy Menees

COOKS NOTES

INGREDIENTS

 

I use 1 ½  tsp of salt when cooking, but this will of course vary by how salty (or not) your stock/boullion is.

GARNISH

 

While this soup is delicious on it's own, a tiny bit of parmesan goes a long way in adding a ‘rich’ taste and diced chives gives a nice fresh bite to the soup.

 

KITCHEN BUDDIES

 

The Wonderbag is ideal for fresh vegetable soups to enable a slow cook and retention of flavor and nutrients (i.e. you're not opening the soup to stir, so all goodness is trapped inside).

 

I use a staff mixer to puree the soup directly in the pot (vs. transfering to a food processor or blender).

 

Recipe & Photo Credit:  Cathy Menees

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