Spicy Zucchini Soup
Spicy Zucchini Soup might be just the soup you are searching for. This recipe serves 4 and costs $1.76 per serving. One portion of this dish contains approximately 5g of protein, 16g of fat, and a total of 220 calories. Winter will be even more special with this recipe. 1331 person were impressed by this recipe. A mixture of onion, salt, jalapeno chile, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Simply Recipes. With a spoonacular score of 88%, this dish is amazing. Spicy Zucchini Soup, Spicy Zucchini Soup/Chili, and Spicy Zucchini, Pepper and Potato Soup are very similar to this recipe.
Servings: 4
Ingredients:
1 1/2 cups chopped day-old bread
3 cups chicken broth (use vegetable broth for vegetarian option)
1/2 cup fresh cilantro, loosely packed, chopped (optional)
1/2 cup fresh mint leaves (spearmint), loosely packed, chopped
3 chopped garlic cloves
1/2 jalapeno chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped
2 teaspoons lemon juice
4 tablespoons olive oil
1 onion, finely chopped
Pepper
Salt
1 cup water
2 pounds chopped zucchini (skin on), about 5-6 cups
Equipment:
pot
immersion blender
food processor
blender
Cooking instruction summary:
1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender. 4 Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.Garnish with lemon wedges and sprigs of mint or cilantro.Serve hot or chilled. Keeps for a week in the fridge.
Step by step:
1. 1
2. Heat the olive oil in a large pot over medium-high heat.
3. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned.
4. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.2
5. Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.3
6. Remove from heat.
7. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender. 4 Return the soup to the pot.
8. Add the lemon juice, and salt, and pepper to taste.
9. Garnish with lemon wedges and sprigs of mint or cilantro.
10. Serve hot or chilled. Keeps for a week in the fridge.
Nutrition Information:
covered percent of daily need
