Four ingredients is all it takes to create this perfect meal starter. By starting meals with a healthy veggie-driven soup, you can load up your family with vitamins and fiber before the main meal even begins.
Zucchini – available most of the year despite technically being a summer squash – is full of fiber and offers nice array of vitamins. One medium squash provides vitamin B6, folate and over half our daily requirement of vitamin C, not to mention minerals, such iron and calcium. Zucchini also sports a couple grams of protein, which are always welcomed.
This soup is great as is, but it’s also a wonderful slate for dressing up with a variety of toppings. It also allows everyone in the family to customize the soup as they see fit. Mini toasts, browned turkey or chicken sausage, sautéed winter or delicata squash, a spoonful of plain Greek yogurt blended with chopped fresh herbs or bread.
This Sept. 21, 2015 photo shows 4-ingredient Zucchini Soup in Concord, NH. Zucchini, available most of the year despite technically being a summer squash, is full of fiber and offers nice array of vitamins. One medium squash provides vitamin B6, folate and over half our daily requirement of vitamin C, not to mention minerals, such iron and calcium. Zucchini also sports a couple grams of protein. (AP Photo/Matthew Mead)4-Ingredient Zucchini Soup
3 medium-large zucchini (about 1 1/2 pounds)
Kosher salt and ground black pepper
2 cups low-sodium chicken or vegetable broth, warmed to hot
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
Heat the oven to 400 degrees. Line a baking sheet with kitchen parchment.
Cut the zucchini in half lengthwise, then slice off the nubby ends. Place the zucchini on the prepared baking sheet, then mist with cooking spray. Season with salt and pepper, then roast until tender, about 15 minutes, turning halfway through.
In a blender, combine the roasted zucchini, hot broth, chives and lemon juice. Blend until creamy and smooth. Serve immediately.