It’s that time of the year again when all I want to do is wrap myself in a blanket and eat soup all day long. Yep, the fall is finally here. I can’t say I’m too happy about it, but what are you going to do? Move to California! Maybe. One day…
But let’s focus on this green deliciousness I want you to try. I first started making this creamy zucchini soup back when my dad and I did our cleanse. It’s definitely one of those “clean” recipes you will want to make over and over again.
I get a lot of questions/comments about green soups and drinks. Some people seem to be bothered by the colour and won’t even come near a soup that looks green. I personally find it gorgeous, but I get where you are coming from. My baby sister is one of those people. But, don’t you worry, I’ve got you covered! Here is a simple trick you can do to avoid the green colour: simply peel the zucchinis before steaming. Yep, it’s that easy. Your creamy zucchini soup will be a nice white-ish colour.
I love having this soup for lunch with some gluten free crackers and freshly grounded black pepper. Nom nom. It can also be served as a light dinner. A soup that takes less than 15 minutes to make could be a real lifesaver on those busy weeknights. I often end up making this soup after my zumba classes.
By the way, sometimes I use zucchini and broccoli to make this soup. I know, I know. I am a crazy risk taker. I can’t decide whether I like the broccoli+zucchini combo or just the zucchinis better. So I let you decide. Let me know in the comments if you try making this soup both ways and which version you like more.
- 4 medium zucchinis
- 1 large onion
- 2 garlic cloves
- 1 tbsp olive oil
- salt and pepper for seasoning
- Roughly chop zucchinis and onion and place in the steamer basket.
- Steam the vegetables for 10-12 minutes.
- Combine all ingredients in a blender and blend until you reach a smooth consistency.