{recipe} ginger zucchini soup

Hello 2017! I’m excited for what this year is in store for us.

The holidays were wonderful and filled with lots of family time. We will be keeping our Christmas decor up until the last day when the Christmas tree has to be picked-up by the trash company.  Putting the decorations away always makes me feel like it’s the least wonderful time of the year. The house looks so bare after everything is packed up.  I want to keep the display we have of all holiday cards up until Valentine’s day though.

It has been raining all of last week and it makes me crave soup all the time. I want to eat hot oats in the morning, soup for lunch and a heartier soup with a hot rice dish for dinner.

I first discovered this ginger soup when I did Whole 30 last year and we have been making it ever since. In the Fall season, I make it at least once a month. My toddler loves it too. I’ve adapted the recipe so it’s not too spicy (less ground ginger) and add double the garlic. We are garlic lovers over here.

I sometimes eat this soup as a starter to help warm us up, then we eat our meals afterwards. It a very light soup with just veggie and stock, so it’s a perfect meal starter.

 

ginger zucchini soup

 

GINGER ZUCCHINI SOUP

 

INGREDIENTS:
  • 1 tablespoon coconut oil
  • 1/2 medium onion, chopped
  • 6 large cloves garlic, peeled
  • 1 teaspoon salt
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon ground black pepper
  • 4 medium zucchini, chopped
  • 4 cups high-quality low sodium chicken broth
DIRECTIONS:
  • Heat coconut oil in a large soup pot on medium heat, 2 minutes. Add onions, then smash garlic cloves with the flat side of a knife or the bottom of a glass and add to pan. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add salt, ginger, and black pepper; stir to combine.
  • Toss the zucchini into the pot. Stir to coat the zucchini with fat, then cook ’til beginning to soften, about 5 minutes.
  • Add the broth, bring to a boil, cover, and reduce heat to simmer. Let the zucchini cook 45 to 60 minutes until it’s very soft.
  • Purée the zucchini and broth in a blender or food processor, or with an immersion blender. If you’re using a blender, work in batches, filling the canister only halfway and holding a towel over the lid while you purée. Eat immediately, or store in a covered container in the fridge.

*** Make sure zucchinis are fresh and not bruised, or it will taste bitter.

 

Recipe adapted from Well Fed

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Comments

  1. This soup looks nutritious. I would have never thought of adding ginger to it. Great idea! -Ellie

Trackbacks

  1. […] this ginger zucchini soup and eating it before dinner every night. Also, enjoying this crispy egg salad if I’m not too […]

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