And so another soup…..

EDIT: It’s lockdown, it’s winter and it’s soup time.  Since publishing this two years ago I have incorporated lentils into the recipe.  It makes for an even thicker, creamier soup that is full of goodness and is loved by everyone in my family.  A real antidote to the trials of the season!

You might have guessed that I am on a quest to make nourishing soups. With winter lingering on even though we have had a few bursts of spring weather soup is a welcome meal on the menu. If you are like me and you’re always looking for healthy recipes that can be made in minimum time this recipe is for you.  When a friend told me how she makes a soup similar to this Speedy Zucchini  Soup I knew it was for me. I have to confess I really don’t care for zucchini. Yes, that is the 4 year old in me even now but I love them in this soup. It is my new go to because it takes less than half an hour to prepare, is easily scaleable and so tasty.

For me the stand out ingredients in Speedy Zucchini Soup are the leeks. I love leeks and they work well with the zucchinis. Trust me it is a delicious combination.

I serve the soup with a sprinkling of parmesan or grana padano along with a cheese toasty. It’s perfect for a relaxed Sunday night dinner or nutritious midweek meal. And your children will eat it.  If they hate zucchinis don’t tell them the full story ’til they have eaten it. You won’t look back. If you omit the cheese, make with vegetable stock and don’t serve with cream it is a great vegan alternative.

Speedy Zucchini Soup is Vitamin Packed

This soup allows me to love zucchinis which is perfect because it offers great nutrition. It is very high in vitamin A and is also rich in Vitamin C, Vitamin K and a bunch of minerals like potassium and manganese.  Because it can provide 40% of your recommended daily intake of vitamin A it supports vision health and immunity. Zucchinis are rich in antioxidants which help combat free radicals, so healthy cells and body tissue have a chance. So you see there is so much goodness in this soup you really should include it in your diet.

If zucchinis are out of favour with you or anyone else in your house l challenge you to serve up Speedy Zucchini Soup. I promise you, it just may be a new favourite.

Speedy Zucchini Soup – Nutrition in a Bowl

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Speedy Zucchini Soup

A delicious and nutritious soup that is quick and easy to make. The soup can be vegan depending on the stock chosen and whether it is served with cream.

Keyword Speedy Zucchini Soup

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8

Author Jane Georgiades

Ingredients

• 2 leeks sliced, green tops discarded (I use mine for stock later)
• 1 clove garlic finely chopped
• 2 sticks celery chopped
• 4-6 zucchini depending on size chopped
• 1/2 cup green or puy lentils rinsed
• 8 cups vegetable or chicken stock hot
• 6 tbsp parmesan or grana padano cheese grated, optional

Instructions

1. In a large stock pot fry the leeks, garlic and celery in a little oil until soft. Add the zucchinis and lentils. Cook with the leeks for 2 minutes. Pour in the hot stock and bring to the boil. Place the lid on the pot and cook on medium for 40 minutes to 1 hour until the vegetables and lentils are soft. Take of the heat and blend with a stick blender until smooth. Serve piping hot in soup bowls topped with a sprinkling of cheese - and a cheese toasty. Can also be served with cream or yoghurt stirred through.