Zucchini Soup
Our summer days are hot and the nights are a bit cooler. I love this zucchini soup recipe because it uses up my abundant zucchini crop. This soup is a light and scrumptious meal to serve on a summer night with a piece of crunchy sourdough bread or on a cooler fall evening with a grilled panini or quesadilla. You can actually serve this soup hot or cold. You can easily double the batch for a crowd. One summer when I was young, I was left in chafe of our family garden while my mom was traveling in Europe. I made at least 10 batches of this soup. We served it for company, gave it to friends, and froze a few batches so we could enjoy it all fall. When you freeze the leftover soup and defrost it for later use it tastes just a delicious as the day you made it.
Ingredients
1 medium yellow onion chopped fine
1 Tablespoon olive oil
6 zucchini cut into cubes
6 cups chicken broth
1 Tablespoon vinegar
4 Tablespoon arrowroot
1-2 teaspoon dill weed (fresh is best)
Salt and pepper to taste
1 cup plain yogurt
Saute onion in oil in a large soup pot. Add zucchini and broth. Bring to a boil and turn to medium and cook until zucchini is soft. Take a bit of the broth out of the pot and pour into a 1 cup measure. Add the vinegar and arrowroot and stir until dissolved. Add the vinegar, arrowroot, broth mixture to the soup pot and stir until blended and the soup starts to thicken. Turn down the heat and simmer for 15 minutes. Blend in food processor or Vitamix adding yogurt and seasonings. You can serve this soup cold or hot.
- 1 medium yellow onion chopped fine
- 1 Tablespoon olive oil
- 6 zucchini cut into cubes
- 6 cups chicken broth
- 1 Tablespoon vinegar
- 4 Tablespoon arrowroot
- 1-2 teaspoon dill weed (fresh is best)
- Salt and pepper to taste
- 1 cup plain yogurt
- Saute onion in oil in a large soup pot.
- Add zucchini and broth. Bring to a boil and turn to medium and cook until zucchini is soft.
- Take a bit of the broth out of the pot and pour into a 1 cup measure.
- Add the vinegar and arrowroot and stir until dissolved. Add the vinegar, arrowroot, broth mixture to the soup pot and stir until blended and the soup starts to thicken.
- Turn down the heat and simmer for 15 minutes.
- Blend in food processor or Vitamix adding yogurt and seasonings.
- You can serve this soup cold or hot.
