-1 c. chopped red onion
-1 1/4 lb. zucchini
-3 T. olive oil
-1 t read this article. salt
-1 t. ground black pepper
-4 c. veggie broth
-3 bay leaves
-15 sprigs of fresh Italian (or curly) parsley
Chop the onion and zucchini into small pieces, even pieces so they cook evenly. The pieces don’t have to be too small since it’s all going to be blended in the end.
Heat up the olive oil over high heat for a minute, then add the onion, salt, and pepper and cook for 2-3 minutes, stir until translucent. Then add the chopped zucchini and cook for 6-8 minutes until the zucchini also begins to look a bit translucent.
Cover with the broth and throw in the bay leaves. Bring to a boil, turn the heat down to medium and cover. Let cook for about 20 minutes, then cut the heat.
Remove the bay leaves, rinse the parsley, and add it to the pot. Cover and let sit for about 5 minutes.
Then, working in small batches, blend the soup into a fine purée. Be careful only to blend a cup or so at time, hot liquids expand when they are blended so they can pop the lid right off your blender. I always hold the top on firmly with my hand and start with a few quick pulses, then put it on a steady setting for 30-60 seconds. The result is a light, but very flavorful and slightly spicy green soup!
This would be great to eat if you are starting to feel ill, since parsley has a number of health benefits, which include curing the common cold. Enjoy!
From sweetbeetandgreenbean.net, 6/09