RECIPE: Pureed Zucchini Soup

We’ve got all the kids at home with us because the teachers are on strike, which means we had to eat lunch at home today, hence Nat’s soup tutorial on Insta stories at 11am…

Some call this a pureed zucchini soup, Nitty calls it an “empty the fridge soup” 😜 Toss your zucchinis, carrots, onions, celery, chicken stock and Better Than Bouillon flavouring into a pot, boil and puree. It’s that simple.

We’ve listed the ingredients and directions below for ya! Nat also added bay leaves for extra flavour, but if you do that, just make sure you take them out before you puree because you don’t want to digest these - they are too hard on your stomach 😬🙅🏼

If you decide not to puree the soup, you can just leave it as is once boiled. But if you’re like Nat and enjoy a creamy texture, you can blend it up right in the pot. Today’s puree turned out a little thin, so if you run into that problem, you can either add a potato to thicken it or you can heat it up and reduce it with the lid off.

This recipe makes about 4-6 servings (1 cup per serving) and is only 2 weight watcher points per serving. It’s a light but filling soup and a healthy option for lunch!

INGREDIENTS

• 4 zucchini - chopped

• 2 carrots - chopped

• 4 celery stalks - chopped

• 1 onion - chopped

• 2 tablespoons olive oil

• 1 1/2 teaspoon salt

• 1/2 tablespoon Better Than Bouillon Seasoned Vegetable Base

• Chicken stock

DIRECTIONS

1. In a large pot, heat oil and cook the onion until soft and translucent.

2. Add carrots and celery and continue cooking for about 3 more minutes.

3. Add zucchini, continue to cook for 5 minutes and stir occasionally.

4. Add the chicken stock (pour to cover ingredients), bring to a boil and simmer over a low heat for 15 minutes or until all the vegetables are tender. Remove from heat and let cool for 10 minutes.

5. Using a hand held blender, blend the mixture until smooth. Bring the mixture back to a simmer and season with salt. Serve hot.