Wednesday, July 24, 2013

soup du jour: zuke soup

if there is one thing in this life i love, it is soup. wars have been fought over this steamy goodness (haven't they?). it's cozy and comforting and smooth and delicious. more, please?

with that said, when i saw jenna's recipe for zuchinni soup the other day, it looked too cozy to pass up. i don't care if it's july. less than 12 hours later, i had a burned mouth and a shiny green bowl of veganized zuke soup looking up at me. it was divine.

this soup has thick and flavorful base, with pops of texture from the wild and brown rice. what can i say, i am a sucker for texture!

vegan zucchini soup
yields 8 servings

splash of olive oil
1 large white onion, diced
2 large cloves garlic, minced
3 lbs zucchini, 1/2" slices
8 cups veggie broth
2 tsp dried tarragon
2 tsp dried parsley
2 tsp dried basil
.5 cup uncooked wild rice
.5 cup uncooked brown rice
1.5 cups cooked garbanzo beans (1 can drained & rinsed)
2 tbsp nutritional yeast
salt + pepper to taste

heat a large pot over medium heat. add a splash of olive oil to coat the pan. when oil is hot, add onions and sautee until translucent. add garlic and sautee for 30 more seconds. add zucchini and broth. bring to a boil, then simmer until zukes are tender (10-12 minutes).

use either an immersion blender (my choice) or a blender to puree the soup mix. if using a blender, pour it back into the pot. add spices, salt + pepper, wild rice, brown rice, and garbanzo beans and cover. simmer for 45-50 minutes until rice is cooked. add in nutritional yeast and stir to combine. let cook for another 5 minutes.

served best over a hunk of soft french bread and an extra sprinkle of salt. yum.

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