Add the Vegetables:
Stir in the sliced zucchini, diced carrots, celery, bell pepper, and potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add Broth and Tomatoes:
Pour in the vegetable broth and canned diced tomatoes with their juice. Stir well to combine.
Season and Simmer:
Add the dried thyme, oregano, and bay leaf to the pot. Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
Add Greens (Optional):
If you’re using spinach or kale, stir it in during the last 5 minutes of cooking to allow it to wilt.
Final Adjustments:
Remove the bay leaf. Taste the soup and adjust the seasoning if necessary. Add more salt, pepper, or herbs as desired.
Serve and Garnish:
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Tips for Serving and Storing:
Serving Suggestions:
This soup pairs wonderfully with a slice of crusty bread or a light salad. You can also serve it with a sprinkle of Parmesan cheese for added flavor.
Storing Leftovers:
Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days. Let the soup cool completely before storing it in the fridge. When reheating, add a little extra broth or water if the soup has thickened.
Freezing:
This soup can be frozen for later use. Let the soup cool down completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stove.
Variants:
Zucchini and Tomato Soup:
For a more tomato-forward flavor, increase the amount of diced tomatoes in the recipe. You can also add a splash of tomato paste or roasted tomatoes to enhance the taste.
Creamy Zucchini and Vegetable Soup:
To make this soup creamy, add 1/2 cup of heavy cream, coconut milk, or plant-based cream during the last 5 minutes of cooking. You can also use an immersion blender to puree the soup for a smooth, creamy texture.
Spicy Zucchini Soup:
Add a chopped jalapeño or red pepper flakes to give the soup a spicy kick. You can also serve with a drizzle of hot sauce for added heat.
Zucchini and Lentil Soup:
Add a cup of cooked lentils to the soup for a protein boost. Lentils are an excellent way to make the soup heartier and more filling.
Zucchini and Chicken Soup:
For a more substantial soup, add cooked chicken (shredded or cubed) to the pot. This is a great way to use leftover rotisserie chicken or chicken breasts.
FAQ:
1. Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day after the flavors have had time to develop. You can store it in the refrigerator for up to 3-4 days.
2. Can I use frozen vegetables?
Yes, you can use frozen vegetables in place of fresh ones. Just be sure to add them to the pot at the same time you would fresh vegetables.
3. Is this soup gluten-free?
Yes, this zucchini and vegetable soup is naturally gluten-free. Be sure to check the label of your broth to ensure it’s gluten-free if you have dietary restrictions.
4. Can I add pasta to this soup?
Absolutely! Small pasta like ditalini or elbow macaroni is a great addition. Just add it in during the last 10-12 minutes of cooking to avoid overcooking the pasta.
5. What other greens can I add to the soup?
If you don’t have spinach or kale, you can use other leafy greens like Swiss chard or collard greens. Add them near the end of cooking to keep them tender but not overcooked.
Conclusion:
This Zucchini and Vegetable Soup is a vibrant, wholesome meal that can easily be customized to suit your taste. It’s full of fresh ingredients, making it a healthy choice for any time of the year. Whether you’re looking to enjoy a light dinner or prepare a nourishing lunch, this soup is both comforting and satisfying. With endless variations and the ability to incorporate your favorite vegetables, this recipe is bound to become a go-to for busy weeknights or cozy weekends.
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