I’ve always dreamed of having a garden. When I was very little, my mom used to have a vegetable garden in the backyard – I remember sunkissed days with tomatoes coming out our ears, along with peas, lots of peppers, even once we tried growing corn (that didn’t work so well)… But one of the sacrifices of apartment life is giving up the chance for a garden. A meager balcony with all the wrong sunshine is not an ideal setup for an urban oasis of greenery.
So instead of being outside amongst the bounty of nature taking care of the plants and growing our own dinner, we venture up to the trails, to see the mountains and landscapes before us. We eagerly set off to get away from all the concrete.
And ironically, there is my husband, admiring the beauty of nature standing next to a large wall, ha!
Not such a bad substitute to gardening, eh?
But hikes and travels don’t bring us fresh produce. For that, we head to the markets each weekend. It’s one of my favorite activities, and I’m so glad our current lifestyle and location here en Suisse has made it so accessible to us. And this way we get to ogle over what everyone else is growing (and buy and cook a few things too). Vegetables I’ve never even seen and heard of before, all sorts of root veggies, stone fruits like my beloved mirabelles and reines claudes, berries overflowing each barquette and of course, one of my favorites, zucchini. Zucchini is one of those vegetables that just shouts to the world that Summer is here. I love it, and could eat it every day. I love to use zucchini in everything – as “fettuccine“, in quick bread, ratatouille, as a garnish in several dishes like with these Coquilles St. Jacques, the list goes on. But never before had I made a soup…
This soup is really all about making zucchini the star – it’s the main ingredient, and just sings of the brightness of the flavor of the vegetable. I served it mildly warm (after all, it has been pushing over 30ºC nearly every day here). Made with produce that’s as good as fresh from a garden, I enjoyed every spoonful.
Adapted from Creamy Summer Zucchini Soup by Alissa and Tom of the Whole Life Nutrition Kitchen
Prep time: 30 minutesIngredients:
- 2 tbsp. extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 large zucchinis, chopped
- half a lemon’s worth of lemon juice
- 1 cup + 1 cup vegetable stock (make sure gluten free)
- salt to taste (if vegetable stock is unsalted)
- large splash of cream
1. In a large pot, heat olive oil over medium high heat and saute onions and garlic until translucent.
2. Add the zucchini, lemon juice, and 1 cup of vegetable stock, bring to a boil and then cover and simmer about 15 minutes until tender.
3. Use an immersion blender (or transfer to your food processor) and purée the soup until smooth. Return soup to the pot, add the other cup of stock (more or less depending on how thick you like your soup) and bring back to a simmer for a couple minutes and stir.
4. Serve with a splash of cream and chives.