I l♥ve soup and I’m always in search of new soup-recipes! Fellow-blogger (and also part-time colleague in real life ;)) Sophie has a few soup recipes on her blog and one of her posts inspired me to use the left-over zucchini, which was lying around for a few days and was begging to be either used in a dish or to be finally thrown away. Since the latter would be a total waste, I decided to use the zucchini for a soup! I took a quick peek in my stockpile and also found some left-over mushrooms.
Sophie used a red (spanish) pepper in her soup, a great idea! Red pepper gives natural heat and boosts your digestion. Feeling cold? Spice up your dish with some warming pepper! Tip: It’s wise not to rub in your eyes or to touch your lips or tongue when working with the red pepper… 😉
I made just a few changes to Sophie’s recipe: I added the left-over mushrooms and I replaced the regular cream for soy cream and I left out the chicken.
Zucchini Soup inspired by Sophienaise:
- 1.5 Zucchini (chopped into cubes)
- 2 Small onions or one larger one, chopped (preferably red onion)
- About 100 grams of mixed mushroom
- 1 Red pepper (finely chopped)
- 4 Gloves of garlic (crushed)
- 500 ml Vegetable stock
- 125 ml Soycream
- Few basil leaves
- Paprika powder
- Salt&Pepper to taste
- Spring onion (chopped)
Heat a little oil in a pot and fry the onion, garlic and red pepper. When the onion is glossy, add the zucchini and mushrooms and let it simmer for about 10 minutes. Add the vegetable stock and bring to the boil. Is used a blender to blend into a soup: poor the soup into the blenders’ pitcher and add the basil leaves, blend until the desired consistency. I like it when the soup is really silky. Poor back into the pan and add the soycream. Add some of the paprika powder and some salt & pepper to taste. Sprinkle the chopped spring onion on top when serving the soup.
I served the soup with spelt-bread, rubbed with a little olive oil and garlic, grilled for about 3 minutes in the oven.