Say hello to our new blog! We will be writing short posts about new dishes, desserts and snacks that we’ve tried (or created—look out Gordon Ramsey and Rachael Ray) every Monday along with other health tidbits on fitness, mental health, budget and lifestyle throughout the week.
For our first dish, we bring you TriForce’s Zucchini Soup! It’s simple, fast, cheap and delicious!
Funny story... We set off to the grocery store for our weekly trip with plans to make a delicious summer squash soup inspired by Grassfedgirl. We found lots of in-season veggies on sale, and started to gather our ingredients:
Yield= 6 cups of soup
5min prep| 10min cook| 5min cool= 20min
4 summer squashes
1-3 cloves of garlic (Dependent on how much you like garlic. We used one).
1-2 chive leaves chopped up
2 “Bugs Bunny” carrots
3 cups of vegetable broth
Ground black pepper to taste
At home, we brought out the cutting board and got to work. This is where it got interesting—we noticed that the yellow squash had a soft exterior like the zucchini, not like the types of squash we’ve cooked with before. We had bought two types of zucchini instead of squash! Ah well, we decided to roll with the punches and grind everything together anyways, I mean, how bad could a fresh veggie soup taste? We blended everything together and then poured it into a pot to heat our zucchini soup up.
And, just like that, our soup was ready in about 20min! It was time for the moment of truth...YUMMY! We used minimal broth to get the soup to our desired thick consistency and lots of black pepper to satisfy our spice-loving taste buds—plus we have tons of soup for leftovers! Soup is definitely an easy and quick way to get your veggies in and make enough for multiple meals.
OH. FYI- zucchinis are a type of summer squash! Who knew? Looks like we grabbed the right veggie after all J. Try out our zucchini-summer squash-whatever-you-want-to-call-it soup and let us know how you like it! If you went fancy and added your own flavour, we want to hear about it too.