Leafy Lustre
Backyard gardeners everywhere know that the summer squash bonanza often outpaces their culinary resolve. Even the most zealous zucchini enthusiasts might balk at the notion of yet another batch of zucchini bread, or yet another pile of grated zucchini stashed away in the freezer for winter soups. This verdant and speedy soup, blended to a silky-smooth finish, offers a more elegant fate for your prolific summer squash harvest. It's a vibrant, vegetal, and deeply flavorful soup that you can have on the table in less than an hour.
As the days grow longer and the nights warmer, zucchini plants across the land begin to bear fruit with abandon. For many home cooks, this can be a blessing and a curse. While zucchini is a versatile vegetable that can be used in a variety of dishes, it can also be overwhelming to have so much of it at once. If you're looking for a delicious and easy way to use up your zucchini, this soup is the perfect solution. It's a bright and flavorful soup that's perfect for a light lunch or dinner. Plus, it's a great way to get your daily dose of vegetables.
Leafy Lustre Leafy Lustre Leafy Lustre Leafy Lustre
Prep time: 10 | Cook time: 20 | Serves: 2
Ingredients
  • 2 zucchini
  • 1 big handful of fresh spinach
  • 2 cups of bone broth or vegetable stock
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 tablespoon of Olive oil
  • 1 clove of garlic, minced
  • 1/2 an avocado
Instructions
  1. Heat olive oil in a large soup pot over medium heat.
  2. Add garlic and cook 1-2 minutes, until fragrant and softened.
  3. Add zucchini and saute 2-3 minutes until softened.
  4. Add spinach and stir to combine. Season with salt and pepper, let spinach wilt down and release some of its liquid, for about 2 minutes.
  5. Add bone broth and bring to a boil.
  6. Reduce heat to low and simmer, lightly bubbling, for 10 minutes.
  7. Transfer to a blender and add avocado. Blend until smooth and creamy.
  8. Return to the pot and heat through. Garnish with some toasted seeds and drizzle of olive oil.
Why It Works
  • Sautéing the zucchini before adding it to the soup helps to develop its flavor and caramelize its natural sugars.
  • Adding spinach to the soup gives it a boost of nutrients and a vibrant green color.
  • The bone broth adds a rich, savory flavor to the soup.
  • Blending the soup until smooth gives it a velvety texture and makes it easy to digest.
  • Garnishing the soup with toasted seeds and a drizzle of olive oil adds a touch of extra flavor and texture.