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have not been influenced by promotional
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I had to get caught up on a few vaccines this week and they really left me feeling under the weather. It was not a great week. I was tired. I was achy. I was drained. All I wanted to do was lay in bed with my cats and rest. The thought of food made me nauseous, but I did end up craving some soup by the middle of the week. Since I was still slightly feverish, hot soup was out of the question. Gazpacho sounded good, but I remembered I had also made a few other soups from Golden Blossom Honey over the years that didn't have all of the chunky textures that gazpacho has, and I thought I might revisit one of those. But then I remembered I had a Zucchini Vichyssoise recipe from them saved, and it just so happened I had extra zucchinis on hand, so I decided to go that route instead.
After days of hardly getting any nutrition into my body, this soup was what I needed to help get me back on my feet. Zucchini is rich in vitamins and nutrients, and because it's great for the digestive tract, I really wanted to give this recipe a try. Aside from the delicious combinations of flavors, what I really like most about this soup is that it can be eaten both hot and cold. I eat soup year round, but I know many people who put the soup pot away once the weather starts warming up. I did a taste test while it was warm, and while I'll save eating this one warm for the winter months, I really enjoyed it after it had been refrigerated for several hours. I liked the smooth consistency, but if you prefer a bit of texture, toss in a few croutons. One batch made me 4 heaping bowls of soup, so this is perfect for a light summertime dinner with enough for leftover for lunch the following day. Those of you who are growing zucchini in your gardens this year, when you inevitably end up with more than you know what to do with, you're going to want this recipe on hand. Pin it, print it, or save it. Trust me on this!
Ingredients
1 large leek, white and light green parts only, chopped and rinsed well
1 cup onion, chopped
1 large clove garlic, chopped
2 tablespoons olive oil
1 large baking potato, peeled and cut into 1 inch chunks
4 cups zucchini, thinly sliced
3 cups chicken broth
1 tablespoon GOLDEN BLOSSOM HONEY
1/3 cup half and half
1 tablespoon lemon juice
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Do you eat soup year round or only in the cooler months?
Looks lovely all green and creamy! Lovely photos too, I do adore me green soups!
ReplyDeleteWhat kind of vaccines did you have to get in the middle of summer?
Since going glufree I now eat soups for dinner a couple of times a week since I cannot eat sandwiches and bread anymore. No matter what veggies I make them with I always put some red lentils and some millet or corn noodles or pasta in them to be more filling.
I had to get Shingles and Pneumonia since I am at risk because of my weak immune system. I am not looking forward to the next round of shingles because this last one made me so dang sick.
DeleteHow are you faring with the soups in summer? It's been unusually chilly here this summer so far, so I can eat both hot and cold soups without any issues right now.
We have had a very mild summer so far with cold nights, which I deeply enjoyed, but they say we will be going over 30 degrees from Monday and I am not looking forward to it especially as they have not yet sprayed the mosquitoes and them bitches bite like dogs in the evenings even during the day especially as we had a lot of rain so they have puddles to live in, dirty little bastards.
DeleteWe're supposed to be getting a massive heat wave coming our way. Coupled with the polluted air because of the Canadian wildfires blowing our way, I predict it's going to be an indoor summer for me. I love summer normally, but I'm already over it this year with the nonsense.
DeleteOy, wildefires sound scary! We are having our city split into two tomorrow as they are building passages over the new fast railtrack so all of the old ones are getting teared down. I expect hell because of it especially as I am in the other half away from the shops and city! It will be a traffic colapse as now only have my bridge which looks decrepit like it could crash down any second. O, woe is us, especially when they finish the bridge in the middle of the city and move over here nextyear to tear down my bridge!
DeleteI’m not a cold soup person, so I only eat my hot soups in the winter. I do love zucchini though and try to incorporate it into our meals every week. So versatile!
ReplyDeleteYes, I love how versatile it is. We use it a lot during the summer months, though I usually only use it in pasta dishes during the winter.
DeleteI like soup year round but I've never had this, interesting.
ReplyDeleteIt's low carb. You may like it!
DeleteSounds like a good one to keep you feeling spry indeed, and to get you on the mend. Those shots can sure take a lot out of one. I know many a garden that has an abundance of them too. A few just stick big boxes at the end of their driveways with free on them.
ReplyDeleteThat's nice that they offer their abundance free for the community! You'd hardly ever find that here.
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteYou're welcome!
DeleteI'm not much of a soup person
ReplyDeleteThat's too bad! I could eat it every day!
DeleteThat's cool, a soup that can be eaten both hot and cold. Covers all the bases!
ReplyDeleteIndeed!
DeleteI like hot soup all year round. I do remember trying cold soup once, pumpkin soup, but I wasn't a big fan of that. I'd try this one (hot). I like everything in it. Sorry the shots had you under the weather for a bit.
ReplyDeleteI also eat hot year round, but occasionally I like a cold soup. I got over my illness from my shots then Allison got the stupid Norovirus. It's been rough here lately!
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