Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Zucchini Soup

Gluten Free, Soup, Vegetarian1 Response »

5 Reasons to make soup in the summer:

1.  It’s 67 degrees, soup is good when its cold outside.

2.  You planted too many zucchini plants in your garden and you are running out of idea’s for serving them.

3.  You contracted a summer cold, and only soup will do.

4.  You really like soup, if the weather is too hot you might chill it.

5.  Because this sounds really good.


Zucchini Soup with Goat Cheese

2 Tbs olive oil

1 sweet onion, chopped small

3 garlic cloves, chopped

4 medium zucchini, 1/2″ dice (about 8 cups) divided

1 16 ounce carton chicken or vegetable stock

4 scallions, sliced thin

1 cup cilantro, chopped

Salt and pepper to taste

8 thinly sliced radishes

4 ounces goat cheese, crumbled

Heat olive oil in stockpot on medium heat, add onion and a pinch of salt and pepper, cook until soft and translucent, but not browned, about 10 minutes. Add garlic, cook 30 seconds.

Add about 4 cups zucchini to pot. Cook for approx. 5 minutes. Now add the stock, bring to boil, reduce to simmer.
Add most of the scallions (save a bit for garnish), simmer 2 minutes.
Remove from heat, add cilantro. Puree soup until mostly smooth with hand held blender (or regular blender or food processor).

Turn heat to medium now and add remaining zucchini. Simmer 8-10 minutes, until zucchini is tender.
Ladle into soup bowls, garnish with a dollop of goat cheese and sprinkle of radish.

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