Yum

Spicy summer zucchini soup (recipe!)

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Hi everyone!  Hope you had a great weekend!  J and I had a fun one, bumming around together, cleaning, watching a movie, and making soup.  Soup, you ask?  Why yes!  I picked up some zucchinis at a farmer’s stand and put together this soup inspired by one I had a few weeks ago at Whole Foods.  We ended up eating the whole pot in one day!  (J is a very satisfying person to cook for.)  He convinced me to make another pot and share it on my blog, so here goes!

Ingredients:

  • 3 small zucchini, diced
  • 3 carrots, peeled and diced
  • 2 cloves of garlic, minced
  • 1 small onion
  • 1 chilie pequin (optional)
  • 1 tablespoon olive oil
  • 4 cups water
  • 28 oz can crushed tomatoes
  • scant 1/8 teaspoon cayenne pepper
  • 2 tablespoons basil
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup of Israeli cous-cous (this is the BIG cous-cous)

What to do:

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1. Add zucchini, carrots, garlic, onion, olive oil and chilie pequin to a soup pot and saute for 7 minutes or so.  Just until things are starting to get tender.  The whole house will smell good!  Oh and!  A chilie pequin is a small Texas native chilie pepper, about the size of a green pea.  Don’t let their size fool you tho, these little guys pack a punch!  We grow them in our garden.  If you don’t have chilie pequins, you can substitute a chilie pepper of your choice, or just leave it out.

2. Add water, crushed tomatoes, and all the spices except for the salt.

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3. Bring to a boil, then partially cover and simmer for 20 minutes, stirring occasionally.

4. Add cous-cous and cook for another 10 minutes.  Then stir in the salt.

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5. Serve + enjoy!  I sprinkled grated parmesean cheese on top and served with with polenta on the side.  I had a green salad for lunch, or I’d have served one with this too.

Let me know if you try it!  And!  That napkin is one I made a while back — I think it is Amy Butler fabric, but not sure.

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17 thoughts on “Spicy summer zucchini soup (recipe!)”

  1. OK Lisa!  This looks amazing.  I love your cast-iron pot.  That color is amazing.  I really like zucchini and will be trying this out.  On a side note, I totally goofed and forgot to post to Mr. Linky for your sharp as a tack challenge.  I did it though, so at least I learned something! Thanks for sharing!

    1. Hi Ashley! That’s a Le Cruset dutch oven — I got it a few years ago and it’s been pretty much in continuous use ever since. It’s kinda pricey, but will last forever and is worth every penny to me!

      Off to check out your Scribble This! challenge! :)

  2. Oh my!  Looks great Lisa!!  I love zucchini anything!  There’s this fish market place I go to that makes huge grilled zucchini strips…they are sooo good!  Great pics and thanks for sharing the recipe!

  3. Oh this sounds de-lish! I’m going to save this recipe. I have a whole mound of summer squash growing in the yard and was wondering what I’ll do with them when they ripen. Perfect idea!

  4. Hi Lisa!  I have the same Le Creuset in the same color!  Thanks for sharing a yummy recipe…aren’t soups great?

    1. Hi Donna! I had a super hard time picking the color, but love it, makes me happy. I have the small skillet in orange and the big skillet in Caribbean blue — both go great with our Fiesta dishes! :)

  5. Love the pictures and the zuchinis!!What a fun blog to visit every time! I always enjoy looking at your creations, Lisa!

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