Zucchini Soup

I have been on a leek and potato kick lately. The flavors blend well with other vegetables to make simple and delicious soups. This week I added zucchini for a light and easy-to-digest soup that is great this time of year. The potatoes thicken the soup instead of using dairy or cream, which can cause mucus or seasonal allergies as we transition into spring. The spices and parsley support the detoxification of the lymph and blood, which need more support this time of year. Enjoy it with a little garnish of grated parmesan cheese or a pinch of cayenne pepper.

Ingredients:

3 tablespoons ghee or extra-virgin olive oil

2 cloves garlic, minced

1 large leek white part only, chopped

½ tsp rosemary chopped

½ tsp thyme chopped

2 1/2 cups white potatoes cut into 1/2-inch cubes

4 cups zucchini cut into chunks

4 cups vegetable broth

1 cup parsley, stems removed leaves only chopped

Salt and pepper to taste

one lemon

Pinch of cayenne (optional)

Directions:

Melt ghee in a heavy large pot over medium heat. Add the leeks and sauté until they are translucent about 10 minutes. Add in the garlic and cook for one more minute. Add broth, potatoes, zucchini, rosemary, thyme, and salt and pepper to taste. Bring to a boil, then reduce heat to medium-low. Simmer soup until potatoes are tender, about 20-25 minutes. Remove the soup from the heat. Add in the parsley, juice of one lemon, and a pinch of cayenne if using. Use an immersion blender to blend the soup until it's a smooth consistency. If using a regular blender, work in small batches to avoid the hot soup from pushing the top off the blender, and purée the soup. Return to the same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with a small amount of grated parmesan cheese if desired.

 A FEW TIPS:

For this recipe, I use medium-sized zucchini with the skins on. If the zucchinis are large, you will want to peel them first. The skins tend to be tough and bitter. White potatoes are best because you do not need to peel them. If you do not have white potatoes, use what potatoes you have but peel them before cooking.