Zucchini Soup

As the Australian summer bids farewell, the resilient Zucchini plants continue to yield an abundance of fruit. This simple recipe is the perfect solution for those oversized Zucchinis you might have overlooked during harvest or a chance to utilize the frozen ones tucked away in your freezer, creating a delightful autumn or winter soup.

Crafted with simplicity in mind, this Zucchini soup not only boasts ease of preparation but also exudes a lovely homely taste and feel. Its comforting essence makes each spoonful a reminiscent experience of home, making it an ideal choice for a cozy meal during the colder seasons. Pairing this heartwarming soup with freshly baked bread rolls and a dollop of butter enhances the overall dining experience, creating a perfect balance of flavors and textures.

Ingredients:

• 4 medium-sized zucchini, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• Cannellini beans (optional)
• 1 cup milk (or non-dairy alternative for a vegan version)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (such as basil or thyme) for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sautéing until the onions become translucent.
2. Add diced zucchini and potato to the pot. Cook for about 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to simmer. Allow the vegetables to cook until they are tender (about 15-20 minutes).
4. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious with hot liquids in a blender to avoid splattering.
5. Once the soup is smooth, return it to the pot. Stir in the milk and season with salt and pepper to taste. Add the cannellini beans and heat the soup gently, but do not bring it to a boil after adding the milk.
6. Taste and adjust the seasoning if needed. If you prefer a thinner consistency, you can add more vegetable broth or milk.
7. Serve the zucchini soup hot, garnished with fresh herbs if desired.