Editor's Note: If you love recipes for simple, delicious food, make your way over to Recipes from a Monastery Kitchen and sign up for their weekly newsletter, or "like" their Facebook page! You'll find breads, soups, salads, sandwiches, main dishes and desserts, all with easy instructions and a handy feature that lets you automatically adjust the recipe for exactly the number of servings you need before printing it out. This versatile recipe is gluten-free and can be served hot or cold. We're grateful to the Sisters of the Community of Jesus for sharing this recipe with the CatholicMom community. --Barb
More and more, we are getting requests from guests for gluten-free and dairy-free diets. Finding recipes that are healthy and tasty all at the same time can be challenging! The reason I love this soup is, you can actually taste the zucchini! So many times zucchini soups are masqueraded in sour cream, cream cheese and dill and you absolutely lose the flavor of the vegetable itself.
Delightful if chilled overnight and served ice cold on a hot summer day, or conversely, ladled out piping hot on a steely winter night. Easy to prepare, vegan (if you swap out the butter), and delicious, you might want to add this to your weekly lunch menu!
Copyright 2016 Sisters of the Commmunity of Jesus (Orleans, MA). All rights reserved.
[Tweet "For #MeatlessFriday, a #glutenfree zucchini soup to serve hot or chilled!"]
Silky Zucchini Soup
INGREDIENTS
- 1 tbsp butter
- 2 tbsp olive oil extra virgin
- 1 medium vidalia onion finely chopped
- 1 clove garlic thinly sliced
- kosher salt
- black pepper freshly ground
- 1 1/2 pounds zucchini halved lengthwise, and sliced 1/4 inch thick
- 1 cup vegetable stock or low-sodium broth
- 1 1/2 cup water
- zucchini julienned, for garnish
INSTRUCTIONS
- In a large saucepan, melt the butter and the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
- Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
- Cool slightly. Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
- The soup can be made ahead and refrigerated overnight.
- **Recipe adapted from Food & Wine.
You can find all our Meatless Friday featured recipes here.
Copyright 2016 Sisters of the Community of Jesus in Orleans, MA. This recipe was originally posted at Recipes from a Monastery Kitchen and is shared here with the kind permission of the Sisters of the Community of Jesus.
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