The calendar says end of September, so fall is officially here. That means it’s soup time!
Living in Los Angeles, we can’t really tell that fall has arrived since we wear shorts and go to the beach all year round, but we don’t care. Fall is fall, even if the weather won’t cooperate. We just have to imagine that we are back in cold and windy Denmark enjoying our hot soup.
What I particularly like about this zucchini soup is the texture. It’ smooth and silky. I garnish it with chopped eggs, turkey bacon, and parsley to add a salty, crunchy texture. Yummy! If you want to add even more protein, you can also add small pieces of cooked chicken breast.
The only real issue with this dish is that you can really burn your tongue if you don’t let it cool down a little before eating. It’s hard to wait sometimes because it’s so good I just want to gulp it all down right away 😀
I actually can’t take all the credit for this recipe since it was introduced to me by my younger brother Michael. When we were kids in Denmark, you still got taught basic cooking in school. It was only an hour or two per week for a single year, but it meant that most kids in Denmark learned how to do basic cooking. Michael learned this recipe in cooking class, brought the recipe home, and cooked it for my mother and me. And now I bring you my slightly altered version.
I hope you will enjoy it. Tobias and I had this soup for dinner yesterday on our balcony and it worked great in the Santa Monica sunshine 😀
More healthy soup recipes
When you’ve tried this recipe for zucchini soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
- 4 medium sized zucchinis (~2.5 lbs. / 1.15 kg)
- 1 medium onion
- 2-3 cloves garlic
- 2 cups (4.5 dl) chicken stock
- ⅓ oz. (10 g) tapioca flour
- ½ teaspoon pepper
- ¼ teaspoon salt
- 4 hardboiled eggs
- 8 slices low-fat turkey bacon
- 4 tablespoon fresh parsley
- cooking spray
- Cut zucchini and onion into big chunks and garlic into halves
- Add a little cooking spray to a large pot and cook the vegetables for 5-10 minutes over medium heat while stirring the pot every couple of minutes
- Pour chicken stock over the vegetables and let it simmer for 20 minutes
- Blend the vegetable chicken stock mixture. I used a stick blender directly in the pot
- Blend the Tapioca flour into to the soup. When the flour is completely mixed in, add salt and pepper and let the soup simmer for another 10 minutes
- Boil the eggs and cook the bacon until crisp
- Serve the soup with chopped eggs, bacon and parsley on top