A delicious and easy to make soup which takes zucchini to a new level. It is very creamy and velvety, yet light. It can be served either hot or cold, making it a very elegant entrée. The delicate taste of leeks and the freshness of thyme and basil, pairs very well with the zucchini.
Zucchini’s prime season in North America is from May to August. Although you can find it all year round, now you get the best price and top quality.
Very low in calories, 100g of the summer squash has only 17 calories, it offers many important vitamins, minerals and antioxidants. One cup of cooked zucchini offers 40% of daily need of vitamin A, which may supports both your vision and immune system. It is also packed with antioxidants that may protect cellular integrity and can benefit your eyes, skin and heart.
It also may help lower blood sugar levels. The fibers present in zucchini may prevent blood sugar levels from spiking, besides increasing insulin sensitivity. Which in return may contribute stabilizing blood sugar levels, possibly reducing the risk of diabetes 2.
I guess you don’t need any more reasons to prepare this appetizing dish. Since the topic is soup, here is another yummy recipe worth a try, Moroccan Carrot Soup.
Prep: 10 mins | Cook: 15 mins | Total: 25 mins
2 tsp of olive oil
1 cup of sliced leek (about 1 leek, only the white part)
¾ cup of chopped celery (about 1 stalk)
4 cups of chopped zucchini (about 2 medium zucchinis)
1 medium potato chopped
2 cups of water
½ tsp of ground basil
¾ tsp of ground thyme
Salt & black pepper to taste
In a medium saucepan, heat the olive oil then add the sliced leek, cook for 2 minutes, add the celery and cook for another 2 minutes. Add the zucchini, potato, water, basil and thyme. Bring to a boil then simmer for about 6 minutes, or until the potato is tender. Add the salt and pepper to taste. Using a hand blender, cream the soup. Drizzle with olive oil and enjoy!