2 weeks ago I was on a job in Merida, Mexico and had a lovely home cooked meal that started with a cold soup… I have to say that usually this kind of thing isn’t for me because the idea is too much like a salty smoothie. But when it’s 85 degrees and sweltering hot this cold creamy green soup changed my mind in a big way.
The soup was made from sautéd zucchini, onion, green chili and garlic and then thrown into the blender with some cilantro, lime and an avocado. It was served chilled, topped with a little cilantro and boy did it hit the spot.
The soup I made is inspired by the soup I had in Merida but because my boyfriend is allergic to avocado (I KNOW..NO GUAC!?) I switched things up a bit.
I started at the farmers market and picked up a large zucchini, an onion, and a few small red potatoes. There was also a sprout farmer manning a tent filled with all kinds of sprouted beans and decided I would get a bag full of fresh mung bean sprouts for salad and soup toppers. My last stop was to pick up a loaf of my favorite french sourdough made from just 3 ingredients (as it should be), wholewheat flour, water, and salt.
One of my favorite tricks with soup leftovers is turning it into a topping or sauce for crunchy sourdough toast. I smeared on a dollop of ghee butter, mung beans for added crunch and then whopping spoonful of the roasted zucchini soup. It the perfect way to use all your leftovers if you are sick of soup and just feel like a good ol slice of crispy toast.
1 large zucchini or 2 smaller
1 sweet onion.
2 small red potatoes *or use avocado: highly recommend it this way
2 cloves garlic
1tsp of himalayan sea salt
pinch of black pepper
2 tablespoons full fat greek yogurt ** or use sour cream
2 cups chicken broth or vegetable broth
Loaf of sourdough bread
handful of mung bean sprouts for topping
1 table spoon or alleppo pepper or red pepper flakes for a kick.
**optional handful of cilantro or chives
Preheat oven to 400
Chop zucchini, onion, and potato to about 1-2 inch pieces and toss in olive oil. **leave out potato if using avocado instead
Evenly place vegetables and garlic cloves on a baking sheet and bake for 30-40 minutes or until veggies are soft and roasted. Take the garlic cloves out after 15 minutes so they don’t burn.
Add all the roasted ingredients to a blender and cover with 2 cups of broth. **Add avocado at this point if you want a creamy soup and handful of cilantro if you want a really refreshing taste.
Blend on high for 30 seconds and then add salt and black pepper.
Add full fat greek yogurt
Taste test the soup and add salt as needed.
serve hot or let cool and chill in the fridge before serving.
Top with mung beans and allepo pepper or chill flakes.
I also like adding a dollop of cold greek yogurt to a hot soup.
For the leftovers:
Toast a slice of sourdough until golden brown, top with grass fed butter or ghee, mung beans, and a dollop of cold roasted zucchini soup. Enjoy!