I think that every time I post a soup recipe, I precede it with a long introduction about my love of soups. Are you tired of the introduction yet? Because if not, I can totally talk about it again. Or I can steer you to the other soup recipes on this blog. And in place of an introduction, I can go on a little rant about the New iPod.
Don’t get me wrong. I’m typing this on my iPhone, and really love all things apple. But! Here’s what I don’t get- why the lines outside electronics retailers on Release Day?
Let’s say you have the 500+ bucks to drop on a new iPad, and have been waiting excitedly for the new release. Would it kill you to wait until the next day, or even a week? Or sell your dignity for an extra day with the new toy. Your choice.
Speaking of waiting, don’t wait to make this fabulous soup. It’s healthy, it’s filling, and it’s totally delicious.
Zucchini and Broccoli Soup:
Olive oil, for frying
2 large onions
3 cloves garlic
3 large zucchini
2 pounds frozen cut broccoli, defrosted
2 cups vegetable broth
6-8 cups water
1 can white beans (optional)
Salt and black pepper, to taste
Heat olive oil in a large pot. Dice onions and add to hot oil. Sauté over medium-low flame.
Meanwhile, mince garlic cloves and add to pot. Sauté until onions are translucent.
Cut zucchini into half rings (no need to cut too small, they will be puréed later on.) Add the zucchini and the defrosted broccoli to the pot. Keep flame on low and sauté vegetables until they are starting to soften.
Add vegetable broth and water and bring pot to a boil. Lower flame and leave to simmer until vegetables are limp. (About half an hour to forty five minutes.)
Add beans, if desired. Remove pot from heat and purée with an immersion blender until smooth. Add salt and pepper to taste.
Thanks for stopping by! And if you have some chometz leftover in your pantry- stay tuned! I have some great recipes to use it up! -Miriam