Zucchini this & that

Earlier this week I received a farm box overflowing with fresh fall veggies.

So many veggies, so many possibilities… So much zucchini!

First, I made zucchini bread. { I really want to try this recipe next time.}

Then, I made soup.  It was delicious and quite nutritious; the perfect meal for a chilly autumn day.

Now, I need to figure out what to do with the remaining zucchini… Oh, my.

 

Spinach & Zucchini Soup

serves 6

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

*If you'd like a richer version of this soup feel free to finish the soup with a splash of cream, or a dollop of creme fraiche or plain yogurt in place of the finishing drizzle of olive oil.

Recipe from Heidi Swanson @ 101cookbooks