For once I am trying to plan ahead for the months where local fresh produce is scarce. I also refuse to let any of the zucchini my garden is giving me go to waste. Hence, I made soup. I know, soup in summer? If it was one of those crazy humid, hot days I probably would not have spent any time cooking over a hot stove. However, it made a delicious dinner for a stormy summer evening and I froze the leftovers to enjoy when it’s truly chilly outside.
Photo by Renato Ghio
Summer Zucchini and Broccoli Soup
This recipe made two large bowls of soup with 1 quart leftover
- 3 leeks, sliced into a half moons, thoroughly rinsed
- 2 cups red potatoes, diced
- 4 1/2 cups, zucchini, diced
- 2 cups broccoli, chopped
- 2 garlic cloves, thinly sliced
- 4 cups broth
- 4 Tablespoons extra virgin olive oil
- 1/2 Tablespoon fresh oregano, chopped
- 12 basil leaves, sliced into thin ribbons
- 1/2 Tablespoon fresh chives, chopped
- 1/2 teaspoon red pepper flakes
- Zest of 1 lemon
- In a large pot heat the olive oil, then toss in the cleaned and sliced leeks. Saute until translucent.
- Add the sliced garlic and diced potatoes. Saute until the potatoes just become tender.
- Add the zucchini and saute until it begins to soften.
- Pour in the broth and toss in the chopped broccoli.
- Bring it up to a boil, then cover and let it simmer for about 20 minutes.
- Stir occasionally. When the vegetables are fully cooked, stir in the oregano, basil, chives, red pepper flakes and lemon zest.
- Let it cook together for about 5 minutes. Then serve.
This also happened to be my Eat Local Connecticut Challenge meal for the Week of July 24th.
Leeks/Potatoes/Broccoli – Taylor Farm via Bethel Farmers Market
Garlic – Holbrook Farm
Zucchini/Oregano/Chives/Basil – my garden