Without a doubt, my favorite vegetable is zucchini. You've probably notced I use it in a lot of my recipes. I love the subtle sweetness and versatility of it. My Stuffed Red Peppers With Zucchini Purée dish inspired this soup. The purée I made for the stuffed peppers was so delicious, I decided to make a spinoff of it into a soup.
My husband raved about it. I toasted some diced zucchini as a topping, omg, alongside some garlic Ezekiel bread, and I was in heaven. It was unbelievably filling too! If you are a lover of zucchini...or have an obsession...then you will love this spicy zucchini pepper soup. It is rich in flavor and has a nice kick from the jalapeños. Using a small amount of red bell pepper gives a stunning pumpkin color to the soup....you wouldn't even know you're eating zucchini! It's smooth, creamy and delicious!
Recipe: Serves 4 soup bowls Prep time: 20 mins Cook time: 25 mins
- 6 1/2 heaping cups peeled and diced zucchini, about 4-5 medium zucchini (820 g, you'll reserve 1/2 cup later for garnish)
- 1/2 cup chopped red bell pepper (or just use roasted red peppers from jar-no liquid)
- 3 large garlic cloves minced
- 3 tablespoons olive oil (or use 1/4 cup broth for oil-free)
- 6 jalapeño slices chopped from jar (use 4 or 5 if you don't want it overly spicy)
- 1 cup low-sodium vegetable broth
- 2 teaspoons fresh lemon juice
- 1 teaspoon cumin
- 1 1/2 teaspoons fine sea salt
- Peel and dice the zucchini and reserve 1/2 cup for garnish later. (If you don't peel the zucchini, then your soup will be an ugly green color.)
- Mince the garlic and chop the bell pepper and jalapenos as well. Set aside.
- Add the olive oil (or broth) to a large pot over medium low heat. Add the zucchini, bell pepper, cumin and salt. Stir and cook for 5 minutes, stirring often. Add the garlic and cook 10 minutes more, stirring occasionally. If using broth instead of oil, add more if needed, but the zucchini release a lot of water while they cook, so you shouldn't need any. Make sure most of all the broth is gone before the next step.
- Add the jalapeños and the 1 cup vegetable broth and bring to a boil. Once boiling, turn the heat to simmer, cover and cook 5-10 more minutes until most of the liquid has evaporated.
- Turn off the heat and add the lemon juice. Pour the soup into a blender very carefully, it's hot! Place a towel over the lid, for added protection, and blend until smooth and creamy. Add a little more broth if you want to thin out the soup.
Garnish: Take the reserved 1/2 cup of diced zucchini, lightly spray with olive oil nonstick spray, sprinkle with salt and broil for a few minutes until they are golden brown. Do not use oil on them or they will not crisp up that way. If you have a mini baker toaster oven, it works great for this. I used mine and it was a breeze....no need to heat up the large oven if you don't have to! Keep an eye on them so they don't burn. I also toasted some Ezekiel bread drizzled with olive oil and seasoned with oregano, garlic powder and salt.