Saturday, May 25, 2013

Zucchini soup ... in the Thermomix

Continuing my adventures of the ginormous zucchini, I used the remained of the zucchini after the zucchini bread to make zucchini soup for dinner. Basically, it's just a large pot of creamy vegetable soup - very healthy, if you leave out the butter in the recipe, which I did not. :-)

This was a super easy recipe and I found it here.

Here's what the RECIPE looks like:

  • 1kg zucchini sliced
  • 2 medium onions, chopped
  • 2 medium potatoes, cubed
  • 2 large carrots, diced
  • 50g butter
  • 4 cups chicken stock
  • 1 teaspoon salt
  • 1 teaspoon pepper

  • Melt butter in large stock pot
  • Add all vegetables. Coat vegetables with butter stirring constantly
  • Add salt and pepper, stir to combine
  • Add chicken stock. Simmer until vegetables are soft
  • Cool slightly. Blend until smooth

  • Blend with a stick blender until smooth and then add a dollop of cream or sour cream to serve. The cream is optional.

I did change up the vegetables a little bit, just based on what I had in the fridge. I had part of a green capsicum left that I used up and instead of 2 medium potatoes, I used 4 small potatoes instead, also because that was what I had.

I decided to simplify my job even more by doing all my chopping in the Thermomix. I just put each vegetable into the Thermomix and cut it at speed 5 for about 3 seconds. I wanted them chunky, so I didn't cut for too long, I didn't want it to turn into mush.

After chopping everything in the Thermomix, I just followed the recipe and cooked it the way the recipe said, but added a step or two.

I coated the vegetables (and there were a LOT of vegetables) with the butter in the pot, and then added an additional step - I covered the vegetables and sweated them in the spot, stirring ocassionally for about 15 minutes. This browned the base a little and really got the flavor out of the vegetables. It smelled so good.

After I sweated the vegetables, I added the stock and brought it to a boil. Once boiling, I put the whole pot into the oven at 120 degrees C to simmer for 15 minutes.

Once that was done, I took the soup out and blended it with the stick blender until it was creamy and smooth.

The soup turned out to be very tasty and very very good.

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