Easy zucchini puréed soup
Thanks for stopping by! I looooved this soup so hope you try it some time!
May marks the start of zucchini season but I love this puréed soup anytime of year.
It’s surprisingly healthy — there’s no heavy cream or dairy in it, just a handful of toasted pumpkin seeds to thicken it up.
Give it a try before zucchini go out of season!
Note: This soup can be served hot in the cooler months and cold in the summer.
2 medium fresh zucchini cut in large chunks
3-4 salted anchovies (salt-packed anchovies)
1/4 teaspoon chili powder or pepper
2 tablespoon toasted pumpkin seeds
pinch of nutmeg and curry
Anchovies are extremely salty. Many people don’t like them by themselves, but they can be used effectively to add flavor. I use anchovies as a seasoning to substitute salt.
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