Wednesday, July 16, 2014

Fagan Eats Paleo Recipe: Creamy Zucchini Soup or Puree


Enjoy a bowl of comfort.  
I call this recipe Creamy Zucchini Soup or Puree because it could be either a soup or a puree.  I find a bowl of this puree so comforting; and the leek, zucchini, marjoram combination is so delicious.

I've been making purees and soups a lot lately.  Why?  Because it's a great way to incorporate more veggies into your diet.  I like to make a double batch on Sundays to use throughout the week.  Easy to make, convenient to transport to work, or just to reheat with a meal.  Topping with garlic salt and pepper really enhances the flavor of this soup.  I hope you all enjoy.

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Creamy Zucchini Soup or Puree
by Jamie Miller
PREP: 5 MINUTES
COOK: 35 MINUTES
Keywords: soup/stew appetizer paleo zucchini leek
                     
                             6 servings 

This is a recipe for a creamy zucchini soup seasoned with marjoram.
Ingredients
  • 1 pound of green zucchini, diced
  • 1 medium/large leek, chopped
  • 4 cups of chicken stock
  • 2 T of unsalted grassfed butter
  • 2 T of coconut oil (or oil of choice--ghee, olive oil, etc.)
  • 1 t of ground marjoram
  • salt and pepper
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Instructions
  • Heat a dutch oven or pot over medium heat and add the cooking oil of your choice.
  • When the oil is hot, add the zucchini and leeks. Saute until the leeks begin to look translucent and the zucchini starts to soften. This should take about 7 minutes.
  • Add the chicken stock and the marjoram to the pot. Turn the heat to high and bring to a boil. Then reduce to a simmer. Cover and let simmer for 30 minutes.
  • When the zucchini and leeks are finished cooking, strain and reserve the broth.
  • Add some of the reserved stock, the butter, and salt and pepper to taste. Puree using an immersion blender or blend in a blender. (Careful about pureeing hot substances in a blender--leave room for steam to escape.)
  • Serve with garnish of your choice. I recommend topping each bowl with a little garlic salt. Enjoy!