2 large Zucchini soup recipes

Here are two recipes for Zucchini soup.

I've made Zucchini soup before the other night and was pleasantly surprised at how well it turned out. I'm constantly amazed by how simple easy soup recipes with the most basic of ingredients-as this recipe Zucchini soup-can be so satisfying and delicious.

When you need fast easy dinner ideas, why not think soup? It is simple, satisfying and can be served hot or cold (depending on the recipe), which makes it an excellent choice all year round.

I served with grilled cheese sandwiches for a quick and easy dinner.

The second is for a cold Zucchini soup that is on my list of "try". From one of my favorite cookbooks of the moment is full of some of my favorite foods-lemon juice, plain yogurt, Basil and pesto.

Curried Zucchini soup

Time of preparation: 10 minutes

Cook time: 25 minutes ago

Yield: 4 persons

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

Coarse salt

2 cloves garlic, minced

2 teaspoons curry powder

Zucchini 1 1/2 pounds (about 3 medium), sliced 1 inch thick

1 potato, peeled and cut into 1 inch pieces

1/3 cup sliced toasted almonds for garnish

Directions

1. heat Oil in a saucepan or soup to saucepan over medium heat. Add the onion and 1 tablespoon of salt; Cook, stirring occasionally, until onion is soft, 4-5 minutes. Add the garlic and curry powder and continue to Cook, stirring constantly, until fragrant, about 1 minute.

2. Add 4 cups of water, potatoes and courgettes to the pot. Bring to a boil and then reduce heat and simmer until vegetables are tender, about 10-15 minutes.

3. In batches, purée soup in a blender (do not fill more than half) until smooth. Taste and add more salt if necessary; serve immediately, or let cool and store in refrigerator in an airtight container until chilled. Garnish with toasted almonds.

Variation ideas: Skip the curry powder. Add a few big handfuls of spinach in hot soup right at the end of the cooking and give it a few seconds to wither. After shredding, adding a big squeeze of lemon juice. Taste and add more salt if necessary.

Cold Zucchini soup recipe

Time of preparation: 15 minutes

Time: Cook 15 minutes

Chill time: 2-3 hours.

Yield: 4 to 6 people

Ingredients

6 medium Zucchini

1 Leek

1 teaspoon salt

5 cups water or vegetable stock

3 tablespoons fresh lemon juice

1/2 cup pesto

1 (8 ounce) container plain yogurt

fresh basil leaves and extra for garnish yogurt

Directions

1. thinly slice Zucchini and Leek julienne style (thin slices 2 inches long).

2. place in a bowl of soup, add the salt and water or broth and bring to a boil. Boil for about 10 minutes and then lower the heat to low and simmer another minute or two.

3. Let the soup cool, then add the lemon juice, pesto sauce and yoghurt. Patch, puree the soup in a blender.

4. refrigerate until ready to serve. Taste and adjust the seasoning, adding juice, salt, pepper and lemon and/or as necessary. Serve chilled soup, with a teaspoon of yoghurt in the Centre and surrounded by leave of the fresh basil as a side dish.

Martha is a weight loss coach, healthy cooking coach and cookie lover, who loves to share ways to make cooking and eating simple, easy and delicious and help stop dieting and discover the pleasure of Happy healthy balanced eating, cooking and living. His websites http://www.simple-nourished-living.com/ and include http://www.besteasycookierecipes.com/. Visit today to get your free copy of his Homemade Granola and-cookbooklet.

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