Zucchini Soup

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What do you prepare when you are going out to dinner and leaving the babysitter in charge of feeding the sprogs?  It’s got to be quick and easy to make, and preferably healthy.  Soups are a great option: they are quick and easy to make and they are very forgiving – you can cheat a bit on ingredients and they are almost impossible to over-cook or burn. You can also buy up big on whatever is cheap, or use up ageing vegetables from your fridge.   This soup is another of my liquid energy pellets and you will feel virtuous for having eaten it.  Because it gets blended, you can chop all the ingredients roughly. 

Recipe

  • 1 lg onion
  • 2 cloves garlic, crushed
  • 3 stalks of celery
  • 1/4 sm cauliflour
  • 8-10 zucchini
  • 1/2 t dried oregano
  • 2 litres chicken stock
  • 2 T fresh basil, chopped
  • generous handful fresh spinach
  • 4 T sour cream
  • 1/2 c grated parmesan cheese

Saute onion and garlic, add chopped celery.  Add zucchini, cauliflour, oregano and stock and cook until all vegetables are soft.  The longer you can cook, the better, for the flavours to infuse.  Add basil and spinach as you turn off the heat.  Leave to cool enough to blend.  Blend in batches with a bit of the sour cream and cheese in each batch.  Serve with toast.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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