Spicy Zucchini Pepper And Potato Soup Food

SPICY ZUCCHINI SOUP

Steps:

• Sauté the onions and jalapeño: Heat the olive oil in a large pot over medium-high heat. Add the onion and the chopped jalapeño, and sauté for 4 to 5 minutes until the onions are translucent, but not browned.
• Cook the garlic and zucchini: Add the garlic and zucchini to the pan and sauté for another 3 to 4 minutes, stirring often. Sprinkle with salt.
• Add the bread and liquids: Add the bread, broth, and water, and bring to a simmer. Reduce the heat to low and simmer gently for 20 minutes. (Note: If you're using uncooked potatoes instead, you may need to simmer a little longer, depending on what kind of potatoes you use.)
• Purée the soup: Remove the soup from the heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. (You can also use an immersion blender.)
• Add lemon juice, salt, pepper: Return the soup to the pot. Add the lemon juice, along with salt and pepper to taste.
• Garnish and serve: Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for up to a week in the fridge.

KALE, ZUCCHINI AND POTATO SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, rosemary, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Add the zucchini and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and cook 5 minutes more. Remove from the heat, discard the thyme and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with cayenne or paprika and topped with sliced kale.

GREEN BEAN, ZUCCHINI, AND POTATO SOUP

Steps:

• In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
• Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
• Add zucchini, potatoes, and parsley.
• Add tomatoes and mix together.
• Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
• Season with salt and pepper.
• Remove from heat and serve.

SPICY ZUCCHINI SOUP

Steps:

• Heat the oil in a heavy-bottomed pan, add the garlic, and cook, stirring frequently, for about 2 minutes or until softened and just beginning to change color.
• Stir in the chili powder and cumin and cook over medium-low heat, stirring constantly, for a minute.
• Stir in the bouillon, zucchini, and rice, then cook over medium-high heat for about 15 minutes, until the zucchini are just tender and the rice is cooked through.
• Season the soup with salt and pepper to taste.
• Ladle into warmed soup bowls, garnish with oregano, and serve with lime wedges if using.

ZUCCHINI, POTATO, AND CILANTRO SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
• Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.

SPICY ZUCCHINI SOUP

Steps:

• In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.

SARASOTA'S BROCCOLI, ZUCCHINI AND POTATO SOUP

Steps:

• The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
• Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
• Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
• NOTE: Remove the bay leaf before you puree.
• Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
• Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
• NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
• My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
• Drizzle a little olive oil as a garnish.