Last week I posted on Instagram my recipe for Creamy Zucchini Soup, taken from my Low Oxalate Anti-Inflammatory Cookbook, due out on November 6. I wanted to share this recipe with you since the weather is turning cooler and soups are always perfect for a fall evening!
This is so easy and doesn’t take long to prepare. Zucchini is low oxalate and is such a versatile ingredient. I sautee for a side dish, make zoodles instead of noodles, bake into bread, and use in vegetable or even chicken soup. Its low in calories and fat, can be eaten raw or cooked, has a high water content and is low in oxalates.
Here’s the recipe:
Get out these tools: large soup pot, knives, cutting board, immersion blender
3 medium zucchini cut into chunks
2 tablespoons of butter
1 small yellow onion
1 tablespoon minced garlic
1 tablespoon basil
1 teaspoon of *Herbs de Provence spice
1 teaspoon onion powder
5 cups chicken broth
1/2 cup half and half
Sautee zucchini, onion, garlic, and butter in soup pot until zucchini is soft and onion is translucent.
Add chicken broth and bring to a boil. Remove from heat and blend with immersion blender, add half and half and return to a low heat.
Top with a sprinkle of parmesan cheese and additional salt and pepper as needed.
Herbs de Provence have not been tested and contain varied ingredients. The Herbs de Provence I use from The Spice Hunter contains thyme, rosemary, basil, marjoram, sage, fennel, and lavender.