The perfect comfort food on a cold winter day, this tasty soup is rich in nutrients and high in antioxidents. Zucchini has been proven to contribute to healthy digestion, reduce blood sugar levels, and improve heart health. This is an easy and quick recipe to make that the whole family will love!
Time: 1hr
Servings: 4
Ingredients:
- 3 zucchini, chopped
- 1/2 of a small red onion, diced
- 2 cloves of garlic, minced
- 2 parsnips, chopped
- 1/2 cup of guanciale (*alternative: double smoked bacon, pancetta)
- 1tsp of olive oil
- salt & pepper to taste
- 1 tbsp butter
- 1 tbsp all purpose flour
- 4 cups of water
- 1 tbsp Vegeta Seasoning
- 1/3 cup of whole milk
- 2 tbsp sour cream
Directions:
Heat olive oil on medium - high and add diced guanciale. Double smoked bacon or pancetta will work as an alternative.
After about a minute, add your onion and garlic and cook until the onion is translucent and the garlic is fragrant.
Add your zucchini and parsnips. Salt and pepper to taste and stir fry for another 3 minutes.
4. Add one tablespoon of butter and stir until melted. Then add the flour and stir until all the juices are absorbed.
5. Pour in 4 cups of water and add 1 tbsp of Vegeta Seasoning. Chicken or vegetable stock or broth is a good alternative but note that it does have a greater sodium content. Bring to a boil.
5. Reduce heat. Cover and simmer until the vegetables have softened.
6. Turn off the heat and blend the soup using a hand blender. Add the milk and stir.
7. Mix the sour cream with a little bit of soup in a separate bowl until smooth. Add that back into the main pot for extra richness and creaminess. Stir to combine.
You may use heavy cream instead of milk and sour cream but note that it does contain a higher fat content.
Garnish with parsley and cherry tomato. Top with toasted cashews and some fresh parmesan and serve with a side of crunchy bread.
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