zucchini soup is a delicious comfort any time of year! Full of creamy veggies you can’t go wrong!
ALERT. This. tastes. so. good! And Ayla, my 2 year old loved it and we all know how she’s a little food snob! Don’t try to feed her something that doesn’t taste amazing or any leftovers. Sigh.
So it’s been a little chilly in Southern California, you know 60 degrees haha. Sorry, everyone living in cold places 🙂 There was light drizzle the other day and its as if I immediately forgot that I was raised in New Jersey and my body is supposed to be able to handle all types of cold weather conditions being that I dealt with rain, snow and freezing weather. But nope, my body pretended it was the first time experiencing rain and I immediately pulled out my umbrella, winter jacket, boots, forgot how to drive in the rain, and made soup. It actually felt quite nice and cozy!
Every time I make another dish from my childhood I am amazed at how healthy and well rounded the dishes are. The core of every dish is vegetables, vegetables and more vegetables. And this is no exception. Zucchini and eggplant might be tied in Middle Eastern cuisine as the most commonly used vegetable. Let me know if there is another one. We do so much with zucchini, most famously core it and stuff it with rice and meat and cook it in a tomato broth called Koosa Mahshi which translates to stuffed zucchini, so original right haha. Among the many things we make with zucchini, this might be one of my favorites even though I’m not really a soup kinda girl. But the flavor of the zucchini as it caramelizes with the onions and simmers in the chicken stock is just so good! My mom never made it with chicken but I happened to have some cooked chicken so I threw it in there at the end and it automatically made the dish dinner worthy.
I didn’t intend for the milk drizzle to look like a strange looking Pac Man, but hey, art at its finest 🙂
- 2 Zucchini chopped
- 1 diced onion
- 1 tablespoon butter
- 2 cups chicken stock
- 1/2 cup Milk or Heavy Cream
- Flour (Optional as a thickener)
- Cooked chicken (rotisserie, grilled chicken etc (Optional)
- Sauté onions in butter until translucent
- Add zucchini and reduce heat
- Let them sit for a 5 -7 minutes on low heat until zucchini is tender
Add chicken stock and bring to a boil (do not cover because it will change the color of the zucchini)
- Reduce heat and let it boil for 10 minutes
Add milk and let it cook uncovered on low heat for another 10 minutes
- If it is too watery and you like a thicker consistency, mix 1 tablespoon of flour with a few drops of water and mix into a paste like form and add it into the soup and let it boil for another 5 minutes
Use blender or hand mixer to blend it all together into soup like consistency
If you choose, add your cooked chicken.