Soup's On...Again

Last Sunday was a two-soup day for me. Typically what I make is based on what is on sale at my produce store. For the past two weeks, zucchini has been .69/lb. Amazing! I stocked up. I chopped several into disks, lightly sauteed them in a tad of olive oil, and put them in the freezer in batches to enjoy in dishes later.Then I got to soup making. I've made zucchini soup in the past, but here was this week's version. Anything green or white that needed to be used up got thrown in as well (I hate to waste produce!). The results were delicious and bursting with garden flavor!

October 23 Zucchini Soup
6 medium zucchini, chopped
4 cups of vegetable broth
2 cups of water
1/4 of a cabbage, chopped
1 small green bell pepper, chopped
1/2 large onion (I used Spanish, but any white or yellow one will do)
1/4 potato, chopped, skin on (I wish I'd added more for thickening)
3 giant cloves of garlic
1 can of a white bean (chick pea, navy, cannellini)

In a big pot, sautee everything up with a little olive oil, salt, and pepper.
Add broth and water.
Bring to a boil.
Turn heat to low and simmer for about 15 minutes.
Bust out your immersion blender and blend until smooth.
Add whole beans. (I think I lightly drained the can.)
Enjoy

I added the beans after blending to add texture and protein, but the soup is good without them, and you could certainly blend in the beans (or even tofu) as well.

I call this phone camera shot:

Zuc Soup Riot

Today in gratitude I am thankful for the creative people in my life. I am surrounded by amazingly talented artists (who do awesome things like create brilliant live versions of Pruple Rain-no joke) who inspire me to get my creative juices flowing. I know I have imaginative feats inside beyond acting just aching to come out and I am so glad I have artists around me that remind me to think outside the box.

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