this is not a soup exchange soup, but i’m telling you right now, you are going to want to bookmark this.
i get inspired by what i have in my fridge.
sometimes when i cook i don’t always have a plan as to what i’m going to make and i get inspired by what i have in my fridge. or what’s lying around. the other day, this was the case.
i roasted zucchini the night prior because, well, i like to have roasted veggies around. they are great for adding into sauces for dinners or paninis for lunch. so anyway, i roasted up a bunch, with the intent of adding stock and few spices to make a soup.
then i realized i have a whole bagful of apples from our latest field trip just sitting and waiting to be used.
so i did what i usually do when i have two random ingredients. i type them into google and see if anyone else thought to combine the flavours. like, does it exist, it is a thing. i don’t like to waste good food, so i’m not that experimental in the kitchen. only kind of…
well, lo and behold, apples and zucchini is a very common combination! with that knowledge and boost of confidence I went ahead and played with my ingredients.
the results were a creamy mix of slightly sweet full-bodied flavour.
here’s how you make this soup.
roasted zuchini and apple soup
all you need is
- 4 zucchini
- olive oil
- coarse salt
- 1 nub of butter
- 1 medium onion, diced
- 1 nub of fresh ginger, grated or minced
- 1 apple, i used honeycrisp
- 3 cups chicken or vegetable stock
- salt and pepper to taste
and all you have to do is
- roast zucchini. (i’ll go over this quickly, but will make a quick post about how i roast and store a variety of vegetables soon. such a simple and high impact way to add flavour to your meals.) slice the zuchini, lay on a parchment lined baking pan, drizzle with olive oil and grind some coarse salt over top. place in an oven at 350 for 45mins-1hr. you can flip or mix your batch up part of the way through or just leave them be. either way you end up with major flavour with many uses.
- heat butter in a stock pot.
- add in onions and ginger and sautee until onions are translucent.
- add in the apple and continue to sautee for another 7-10 minutes or so.
- add in the zucchini and continue to mix, mix, mix.
- add in the stock and let it sit so that all the flavours can inufuse.
- blend to desired consistency. i wanted a creamy soup, so i blended until there were no chunks left.
- add salt and pepper to taste
- serve with your favorite soup toppings such as goat cheese, pepitas, hemp seeds, sundried tomatoes or our new fave, alphabet pretzels!
what i love about this soup is that it was so simple to make and uses seasonal produce. and obviously that it is freaking delicious. i had my oldest friend over for a playdate with our girls and it was ready in a flash and gone in about that much time too!
try it this week will ya?