Tuesday, September 9, 2014

Zucchini, Parsnip and Red Skin Potato Soup Recipe

The zucchini plant is a garden staple that produces plenty of vegetables for you and your family. Ever wonder what to do with all of that extra zucchini you have piling up from your garden?  When you have exhausted all of your favorite zucchini bread recipes and just can't stand the thought of frying up another batch of zucchini fritters give this soup recipe a try.  It is a delicious and nutritious way to make great use of all of your garden vegetables.



Zucchini, Parsnip and Red Skin Potato Soup 

1 onion
2 cloves garlic minced
1 tbsp olive oil
1-2 Medium Size Zucchini shredded
3 parsnip sliced into bite size pieces
5-6 red skin potatoes with skins left on diced
4 cups chicken broth or vegetable broth
1 tsp Oregano
1/4 cup fresh parsley, chopped
1 tsp thyme
Sea Salt to taste
Pepper to taste


Directions:

1.  In a large pot heat up olive oil over medium heat and saute the onion and garlic for about two minutes or just until tender.
2.  Add zucchini, parsnip and red skin potatoes and saute for 2 minutes more.
3.  Pour in the chicken broth and add oregano, parsley and thyme and stir together.
4.  Bring to a boil.  Reduce heat to a simmer and cook for 30 minutes or until vegetables are tender.  Remove from heat.
5   Using a handheld immersion blender puree soup mixture until smooth or in regular blender puree soup mixture in batches until smooth and return to pot,
6.  Season with sea salt and pepper to taste.  
7   Garnish with your favorite herb or sour cream.
8.  Enjoy!    

This recipe is super easy and delicious.  To make a complete meal serve with garlic bread and a fresh spring mix salad .  This soup can be served either hot or cold and keeps well in the fridge for up to 5-7 days.    

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