Serve this soup in small glass cups to really make the green color pop. This is a simple, healthy and wonderful soup. The parmesan cracker adds a gourmet twist and extra crunch to the zucchini soup.
- Cook Time
- Prep Time
- 6 ServingsServings
- ¼ cup oil
- 1 large Spanish onion
- 4 medium zucchini
- 5 cups vegetable stock
- 8-ounce parmesan cheese block
- Salt and pepper to taste
1 Sauté onions with ¼ cup oil on medium heat until onions are translucent. Add zucchini and sauté until softened.
2 Add vegetable stock and bring to a boil. Lower to a simmer and cook covered for twenty minutes.
3 Blend soup using an immersion blender. Season with salt and pepper.
4 Preheat oven to 375o.
5 Grate parmesan cheese over a parchment lined baking tray. Form shredded cheese into a circular shape resembling a cracker and bake until lightly browned.
6 Let cool and store in a covered container in the fridge. Top soup with cheese crackers when ready to serve.
As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) - Subscribe Now