Don’t let zucchini’s dull and pale appearance fool you; Behind it hides a magical feature: when they are ground, they yield a velvety, creamy texture – just as if we had added cream!
A simple method with delicious results:
- Fry the onion until translucent.
- Add celery and garlic and fry for a few seconds.
- Add fresh oregano and rosemary and fry for a few seconds.
- Add zucchini and fry for a few minutes.
- Add water, salt, and pepper.
- Bring to a boil.
- Reduce the heat and cook for about half an hour until soft.
Grind the soup with a stick blender, taste, and adjust seasoning if necessary; To serve: pour soup into bowls, sprinkle with chopped and toasted pecans –
Or…
Flat pretzels!
The idea for this cool topping came from a cute breakfast package I got from a sweet colleague for PURIM. Unfortunately, I couldn’t resist the tempting crunchiness of these little bastards. So, as I stared at the leftover at the bottom of the bag, the idea of adding it to the zucchini cream soup and filling the “hole” of the pretzel with sun-dried tomatoes flashed in my mind.
I also sprinkled fresh oregano leaves and grated vegan parmesan – and served it for dinner!
For a long moment, there was silence around the table; Immediately after: “amazing,” “I didn’t think zucchini could be so tasty,” and “a special combination of flavors” – in short – compliments that silenced the voice of my conscience for the wild devouring of the morning.
Enjoy, and let me know how it turned out😋❣️
- ¼ cup olive oil
- 1 medium onion, chopped
- 1 celery stick, chopped
- 3-4 cloves minced garlic
- 2 Two small sprigs of fresh oregano – leaves only
- 1 A small sprig of fresh rosemary – leaves only
- 900 gram Light green zucchini, washed and cut into large cubes of about four cm (1.58-Inches) Don't peel the zucchini!
- 750 ml water
- salt and black pepper by taste
For Serving
- Roasted and chopped pecans, pretzels, chopped dried tomatoes, fresh oregano, vegan parmesan. I used moist-dried tomatoes in vacuum packaging.
- olive oil
- Add onion and fry until translucent.
- Add celery and garlic and fry for a few seconds.
- Add oregano and rosemary and fry for a few seconds.
- Add the zucchini cubes and stir-fry for 1-2 minutes.
- Add water, salt, and pepper and mix; bring to a boil, lower the heat, and cook for about half an hour until the zucchini softens.
- Grind the soup in a stick blender, taste it, and adjust the seasoning if necessary.
For Serving
- Pour the soup into bowls, sprinkle with pretzels or chopped pecans, dried tomatoes, and fresh oregano leaves.
- Grate vegan parmesan and serve.
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