Soup season is here and so we make soup. This one is easy as pie with little fuss. One of the easiest vegetables to find in abundance all year through is zucchini and so it shouldn't come as a surprise that I used it to make a soup.
There are many fancy recipes out there but I feel like with soups, sometimes less is more. I tried to make this soup a tad healthier by substituting double cream for natural yoghurt which has a lot less fat than cream. To add a bit of oomph I added some fresh thyme and fresh cracked black pepper.
Serves 4
3 large zucchini
4 cloves of garlic, crushed
1 medium onion, chopped
1 cup chicken stock
1 cup natural yoghurt
3 sprigs, fresh thyme
4 tbs cooking oil
Salt and pepper to taste
Put the pan on medium heat and add the onion, garlic and oil and allow to cook for 2 to 3 minutes or until the onion has softened.
Next, add the zucchini, thyme and a little salt and pepper let this cook for around 5 minutes before adding the stock and natural yoghurt. Let this simmer for a further 10 minutes before turning it off.
Let the mixture cool right down before putting it into a blender and blending it until its thick and creamy. If you find it too thick you can lighten it up using some stock or water. Put your soup back in the pot and re-heat before serving with some bread.