The other day, I mentioned that I am enjoying hot porridge and hot soup for breakfast and lunch, respectively, despite the Texas heat. Afterwards, some of you tweeted or emailed, “What kind of soup?”
The answer: Zucchini-Cheddar Soup.
Some soups are best left simmering for hours on end. I don’t make those kinds of soups, even in winter, unless they involve the convenience of a slow-cooker. I am just that impatient/lazy/distracted/hungry. Ready in under half an hour, this minimal ingredient, easy-peasy soup fits my requirements.
Additionally, it is another use for the zucchini I am already receiving in abundance from gardening friends. One can only eat so many loaves (my limit hovers around 7) of zucchini bread.
This soup is a departure from the heavy, CHEE-ZEE (and often gluey) potato-cheese soups that appear at Super Bowl parties. Rather, it’s light and fresh with a sharp zestiness from the cheese. It may sound strange, but I like to stir in a bit of Dijon mustard (I add it to cheese sauces and Mac & Cheese, too) to heighten the flavor of the cheese. Give it a try, it makes a difference. A teaspoon of white wine vinegar or fresh lemon juice could be used in its place.
Note that this humble, frugal soup boasts more than 13 grams of protein per serving, too; not too shabby for quick, vegetarian meal.
- 1 tablespoon olive oil
- 1 cup chopped green onions
- 2 medium Yukon Gold potatoes (about 8 oz), peeled, cut into ½-inch cubes
- 4 medium zucchini (about 1-1/4 pounds), trimmed, diced
- 3 cups low-sodium chicken or vegetable broth
- 1 cup shredded sharp Cheddar cheese or vegan Cheddar cheese
- 1-1/2 teaspoons Dijon mustard
- Optional: extra chopped green onions
- Heat the oil in a heavy large saucepan over medium-high heat. Add green onions; cook and stir 30 seconds.
- Add the potato, zucchini, and broth; cook and stir for 2 minutes.
- Add the broth and bring to boil. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes or until vegetables are tender, about 15 minutes.
- Purée soup in batches in blender. Return puree to same pan and stir in cheese and mustard. Cook and stir over low heat until cheese is melted. Season with salt and pepper to taste. Garnish with additional green onions, if desired.