We have been seriously spoiled with one of the hottest and most beautiful summers, where temperatures of 35+ degrees are no rarity. Days usually consist of lounging around by the lake, early morning hikes and lots of swimming (in between dissertation writing, of course!)
With the record-breaking heat has come a simplified meal rotation consisting of lighter (and cooler) meals such as salads which were washed down with generous spoons full of chocolate and hazelnut ice cream. Soups were generally not on my wishlist, but the other we used up the last few zucchini from the fridge and made a delicious concoction, which I just had to share.
Soups are a wonderful thing. Easy to prepare, they are so versatile and can be made using pretty much any vegetables (this pumpkin soup is another one of my favorites). And now that fall and cooler temperatures are right around the corner, I am sure that I will step up my soup game.
- 2 large zucchini (courgette), chopped
- 1 large, white onion, finely chopped
- 1.5 tbsp coconut oil
- approx. 1.5 litres water (more required with larger zucchini)
- salt and pepper
- 1 stock cube
- 2 eggs
- optional: 125ml cream
Heat up the coconut oil and cook the onion in a large pot. Add the chopped zucchini and let soften. Add the water (depending on the size of the zucchini, this will vary between 1.5-2 litres) and season with salt and pepper. For extra flavour, stir in a stock cube. Leave to simmer for approximately 15 minutes (again, this will depend on how big/small the zucchini is chopped). Transfer half of the soup to a blender, add one egg (this will make the soup extra creamy), blend until smooth. (If you prefer to add cream, then add it straight into blender, before blending). Then transfer into another large pot. Repeat with the rest of the soup. Bring the soup to a simmer, and season to taste.