roasted zucchini and fresh rosemary soup
when zucchini first appeared at the farmers market again this year – after a long an cold winter filled with endless root vegetables, oranges and kale – i literally squealed with glee. for some reason i could care less about summer squash all of last year, but as soon as they went out of season i got some serious cravings that lasted all winter.
i know zucchinis and all other summer squashes can be pretty neutral, but i think it’s the texture that makes them so appealing. you can eat them raw or cooked; roasted, fried, grilled or boiled; whole or blended, they are good every way! so versatile and so abundant during the warm months, if you are at a loss as to what do to with them then try this simple soup recipe that employs roasting the zucchini with fresh rosemary and blending with some sauteed onion and garlic, no stock needed!
roasted zucchini and rosemary soup
about 2 1/2 lbs small-medium zucchini
1/4 c extra virgin olive oil
about 1 tbsp fresh minced rosemary
1 tsp salt
1 medium onion (about 3/4-1 lb)
1 fresh green garlic – or whole head of dried garlic
1/2 tsp dried dill
1/2 tsp dried oregano
1/4 c sherry wine – or any other white wine
1 1/2 c water
preheat your oven to 400F
start by roasting your zucchini. i used smaller ones so it was easy to just split them down the middle and roast the halves. bigger ones might have to be sliced even thinner. just take off the top and very end, then cut in half. put in a large bowl to toss with half (2 tbsp) of the olive oil, half the salt, as well as the minced rosemary – make sure you mince well so there are no big chunks.
roast for 45 minutes turning over with tongs every 15. i placed them all face-up first so it was easy to remember if they needed to be flipped.
towards the end of the 45 minutes, dice your onion and green garlic – if you are using dried garlic mince the garlic cloves – but for green garlic you can chop pretty much everything up, just leave out the roots and any really dry tops. heat the remaining (2 tbsp) of olive oil in a medium pan over high heat and fry up the chopped garlic and onion with the remaining 1/2 tsp salt, as well as the dried dill and oregano. let cook for about 3-4 minutes or until the onions are translucent. then add in the sherry while the heat is still on high. let it cook off about 30-60 seconds before pulling the pan off the stove and placing its contents in a blender or food processor.
when the zucchini is done add them in the blender also, as well as the water. blend well until smooth (about 1-2 minutes). if you’d like a thinner soup then add more water, the amount i use here creates a velvety smooth and thick soup, perfect topped with crumbled goat cheese and maybe some croutons. enjoy!
yields about 5-6 servings
Recipe by Jacqueline Gabardy, L.Ac. of Pivot Acupuncture & Herbs