ZUCCHINI-JALAPENO SOUP
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ZUCCHINI-JALAPENO SOUP
Counts as: VEG/FREE | Servings: 4 (Approx)
Ingredients:
- 1 Tbsp. Olive oil
- 1/2 onion, peeled, 1/8-inch dice (about 1/2-3/4 cup)
- 1/2 cup minced jalapeno from jar
- 1 cup jar’d roasted red peppers (if you don’t like jalapeno) chopped
- 3 cups low sodium vegetable broth (organic is best)
- 4 (about 2 1/2 lbs) zucchini (partially peeled if desired), 1-inch dice
- Salt and pepper to taste
Directions:
- Heat oil in pan on MED-LOW. Add onion; cook, stirring, 5-7 min, until soft but not browned. Add jalapenos/roasted red peppers; cook, stirring, 4-5 min, until tender. Add chopped zucchini; cook, stirring, about 10 min, until tender.
- Add vegetable broth. Increase heat to MED-HIGH. Bring to a simmer; cook 10 min. Remove from heat; let cool slightly.
- Transfer to food processor; puree until smooth for about 10 minutes.
- Season with crushed pepper; garnish with cilantro leaves if you’d like