Name: Spicy Zucchini Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 tablespoons extra virgin olive oil -; 1 onion, finely chopped -; 1/2 jalapeño chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped -; 3 chopped garlic cloves -; 2 pounds chopped zucchini (skin on), about 5-6 cups -; 1 1/2 cups chopped day-old bread (or 1 cup rice or cooked or uncooked potatoes) -; 3 cups chicken broth (use vegetable broth for vegetarian or vegan option) -; 1 cup water -; 1/2 cup fresh mint leaves (spearmint), loosely packed, chopped -; 1/2 cup fresh cilantro, loosely packed, chopped (optional) -; 2 teaspoons lemon juice -; Salt, to taste -; Pepper, to taste -; Lemon wedges (for garnish), optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Zucchini Soup

1. 4 tablespoons extra virgin olive oil -

2. 1 onion, finely chopped -

3. 1/2 jalapeño chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped -

4. 3 chopped garlic cloves -

5. 2 pounds chopped zucchini (skin on), about 5-6 cups -

6. 1 1/2 cups chopped day-old bread (or 1 cup rice or cooked or uncooked potatoes) -

7. 3 cups chicken broth (use vegetable broth for vegetarian or vegan option) -

8. 1 cup water -

9. 1/2 cup fresh mint leaves (spearmint), loosely packed, chopped -

10. 1/2 cup fresh cilantro, loosely packed, chopped (optional) -

11. 2 teaspoons lemon juice -

12. Salt, to taste -

13. Pepper, to taste -

14. Lemon wedges (for garnish), optional -

How to cook deliciously - Spicy Zucchini Soup

1. Stage

Sauté the onions and jalapeño: Heat the olive oil in a large pot over medium-high heat. Add the onion and the chopped jalapeño, and sauté for 4 to 5 minutes until the onions are translucent, but not browned.

2. Stage

Cook the garlic and zucchini: Add the garlic and zucchini to the pan and sauté for another 3 to 4 minutes, stirring often. Sprinkle with salt.

3. Stage

Add the bread and liquids: Add the bread, broth, and water, and bring to a simmer. Reduce the heat to low and simmer gently for 20 minutes. (Note: If you're using uncooked potatoes instead, you may need to simmer a little longer, depending on what kind of potatoes you use.)

4. Stage

Purée the soup: Remove the soup from the heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. (You can also use an immersion blender.)

5. Stage

Add lemon juice, salt, pepper: Return the soup to the pot. Add the lemon juice, along with salt and pepper to taste.

6. Stage

Garnish and serve: Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for up to a week in the fridge.