Healthy, Vegan and Gluten Free Tarragon Zucchini Soup RecipeI live for a good soup! Even in the summer, a delicious chilled soup or a light veggie broth is a nice touch to an outdoor meal under the stars. This zucchini is great chilled or hot so summer, fall or winter, it’s a year round dish. Not only is it good any time, it’s incredibly simple to make.  How can you beat tasty, simple, healthy and affordable? You can’t! Here’s how to make a pot full of heaven:

  • 3 cups water or vegetable broth (water if you’re going low-sodium)
  • 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
  • 3 celery stalks
  • 1 cup chopped onions, garlic & shallots (mixed)
  • 1 tablespoon chopped fresh tarragon
  • 1-2 tablespoons of nutritional yeast (depends on your taste)
  • salt (to taste)
  • white pepper (to taste)

Place broth/water, zucchini, celery, onion/garlic mix and tarragon in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip below), in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in salt, white pepper & nutritional yeast until it is incorporated. Serve hot or chilled.

TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or reheat.

Hot liquids can splatter out of a blender when it’s turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.

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