I love this time of year. Things are growing, blooming, the heat is rising and I’m so ready to dive into lighter, fresher summer soups. You know me by now. If it takes longer than ten minutes to cook something I generally don’t make it during the week. My typical morning routine is to check the fridge when Monkey is eating breakfast to see what soup I can make for lunch. I find my days are so crammed full of work calls that if lunch isn’t ready to go, then I don’t eat. And I’m not good hangry. Who is? Recently, I whipped up this quick zucchini and rosemary soup and wanted to share it with you – it’s delish.
- 10m
- 10m
- 20m
Ingredients
- 2 medium-sized zucchinis, diced (green, yellow, round, whatever you like, but young and tender is best)
- 1/2 cup chopped cauliflower
- 1/2 medium-sized yellow onion, chopped
- Dash of olive oil
- 1 tablespoon (scant) organic miso paste (light)
- 1 sprig rosemary, leaves removed from stalk, finely chopped
- 1 cup bone broth - (or veggie broth if you want a vegan soup) - you may need a little more or less
- Kosher salt and freshly ground black pepper
Instructions
- Heat a saucepan over a medium heat. Once hot, add the olive oil and then the chopped onion with a pinch of salt. Sauté until translucent - about five to ten minutes.
- Add the diced zucchini, cauliflower and rosemary. Stir.
- Pour in the broth until the vegetables are just barely covered. Add the miso and a good grind or two of black pepper.
- Bring to a low simmer and cover. Cook until the zucchini and cauliflower are just tender. Don't let them go mushy.
- Cool for five minutes and then blend until smooth. I use my Vitamix (of course) but a stick blender would do the job.
- Taste for seasoning - add salt if needed.
- Decorate with a sprig of rosemary and dig in!
Nutrition
Love that you added cauliflower to this soup, sounds delicious!
Deeelish, quick and easy! It actually had a bit of a buttery taste.
Was careful not to overcook the veggies.